Chicken Piccata
This has been one of Crystal's favorite dishes since she was about 15 years old. Chicken is awesome meat that can be seasoned to be whatever you want for your taste preference. We generally stick with more red meats simply because they usually contain a bit more fat but you can also use this recipe with chicken thighs for a fattier option. Enjoy!
Chicken Piccata
Yield
2 Servings
2 Servings
Prep Time
5 Minutes
5 Minutes
Cook Time
10-15 Minutes
10-15 Minutes
MACROS
122F | 160P | 12C
122F | 160P | 12C
Ingredients
- 1 Pound chicken
- 1 Cup bone broth
- 2 Tbsp olive oil
- 5 Tbsp butter
- 3 Tbsp capers
- 1 Shallot
- 1 Squeezed lemon
- 1/2 Cup almond flour
- Desired seasonings
Directions
- Fillet the chicken breast.
- Place oil and butter in the pan and allow to completely melt.
- While that is warming in the pan, cover the chicken breasts completely with the almond flour.
- Place chicken in the pan of oil and butter. Cook until internal temp reaches 165 degrees.
- Remove the chicken from the pan and set it aside but keep the stovetop on.
- Add the diced shallots to the remaining oil and saute.
- Add bone broth to the shallots and allow it to simmer and reduce.
- Once the broth has reached the desired consistency, add in the lemon juice and capers.
- Remove from the heat.
- Place chicken bak into broth mix or pour broth mixture over the top of the chicken.
- Serve and enjoy!
