Chicken Piccata

Chicken Piccata

Chicken Piccata is one of my go-to comfort foods. I’ve watched Giada De Laurentiis make several different versions of this recipe on her Everyday Italian show. Check out one of her recipes here.

Chicken Piccata

Served with roasted asparagus and spiralized zucchini salad.

Course Main Course
Cuisine Italian, Southern
Keyword Paleo
Servings 4 people


  • 3 Chicken Breasts skinless, boneless
  • 1 cup Almond Flour
  • 2 tbsp Tapioca Starch
  • 1 small jar Capers drained
  • Pepper and Sea Salt to taste
  • 1 tbs Cayenne Pepper or to taste
  • 2 tbsp ghee divided
  • 4 tbsp EVOO (extra virgin olive oil) divided


  1. Preheat oven to 350° F.

  2. Rinse chicken breasts and pat dry. Butterfly each breast and pound between wax or parchment paper until about 1 inch thick. Slice each breast into about 2-3 pieces depending on the size. Season generously with pepper and sea salt.

  3. In a medium bowl, add the almond flour, tapioca starch, pepper and sea salt to taste, cayenne pepper and stir.

  4. Prepare a cookie sheet with parchment paper.

  5. Dredge chicken pieces in flour mixture and place on plate.

  6. Heat a medium to large non-stick skillet to medium heat. Add 2 tbsp EVOO (extra virgin olive oil) and 1 tbsp ghee.

  7. Add chicken pieces in 2 batches and brown on each side until golden brown

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