06 Sep Chicken Piccata
Served with roasted asparagus and spiralized zucchini salad.
- 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
Preheat oven to 350° F.
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.
In a medium bowl, add the almond flour, tapioca starch, pepper and sea salt to taste, cayenne pepper and stir.
Prepare a cookie sheet with parchment paper.
Dredge chicken pieces in flour mixture and place on plate.
Heat a medium to large non-stick skillet to medium heat. Add 2 tbsp EVOO (extra virgin olive oil) and 1 tbsp ghee.
Add chicken pieces in 2 batches and brown on each side until golden brown