Clean Diet Chicken Piccata

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Serving Size: 4 ounce
Diets: Dairy Free, Gluten Free, Lower Carb, Nut Free, Refined Sugar Free, Soy Free, Whole 30
Recipe adapted from:
Karin Adoni Ben-David
This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. This classic Italian dish is gluten-free and grain free, as it uses tapioca flour instead of wheat flour, however it's just as delicious as the original!
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 6

Instructions

  • Cut each chicken breast in half horizontally so that you have twice as many pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick (I do this between two sheets of parchment paper)
  • Preheat the oven to 225o F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
  • Mix the tapioca flour, garlic powder, salt, and ground black pepper on a plate.
  • Heat a large skillet(s) over medium-high heat. When it’s hot, add half of the avocado oil, and swirl to coat the bottom of the pan. Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding the remaining oil to the pan. Put the second batch of chicken on the baking sheet in the oven with the others.
  • Add the chicken stock and lemon juice to the pan, along with the capers, and let the sauce simmer for 5-8 minutes until reduced. Return the chicken to the pan, coating it in the sauce. Remove from heat, sprinkle with parsley, and serve hot with lemon slices.

Cook Times

Active Prep15
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time30 minutes
Recipe Serving Size6

Ingredients

Ingredients

  • 1½ pound boneless, skinless chicken breast about 3 chicken breasts
  • ½ cup tapioca flour
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt more or less to taste
  • ⅓ teaspoon freshly ground black pepper
  • 4 tablespoon avocado oil
  • 3/4 cup chicken stock
  • 1 lemon half juiced, half sliced
  • 3 tablespoon capers
  • 1 tablespoon Italian parsley chopped

Cooking Tools Required

Baking sheet, Cooling Rack, Cutting board, Kitchen towels, Measuring cups and spoons, parchment paper, Sharp Knives, Skillet, Tongs
Reheating/Serving Instructions
Heat in pan set over medium heat until heated through.

Nutrition

Serving: 4ounces | Calories: 264kcal | Carbohydrates: 12g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 351mg | Potassium: 491mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 12mg | Calcium: 15mg | Iron: 1mg

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