Chicken Piccatta
Chicken Piccatta with Steamed White Rice and Broccoli Crowns
Serves 4
4-6 flattened chicken breasts or thinly sliced chicken breast
2 garlic cloves finely chopped
1/2 cup seasoned almond flour
(season almond flour with salt and pepper, and 1 tsp. garlic powder)
2 tablespoons lemon juice
3-4 tablespoons capers
1/2 cup chicken broth or 1/4 cup white wine and 1/4 cup chicken broth
1-2 tablespoon oil
1 tablespoon butter (optional, add extra oil instead)
Salt and pepper
1 tablespoon flour; used for thickening the sauce. You may use Wondra or Arrowroot flour for GF.
optional: canned artichoke quarters
Pound flat chicken breast so they are 1/8-1/4 inch thin, lightly salt and pepper both sides. Lightly coat chicken with seasoned almond flour. Heat skillet with butter and oil, brown chicken on both sides (4-5 minutes). Remove chicken from pan, set aside and cover to keep warm. To pan add 1 tablespoon oil , and addd finely chopped garlic. Cook until lightly browned. Add chicken broth, and lemon juice to garlic. Add chicken back to pan and add capers and artichokes. Cook covered on medium to low heat until chicken is cooked through (5-10 minutes) Place 1/4 cup of liquid from pan into a cup and flour or thickening agent. Mix until dissolved. It may get lumpy so break up the lumps as best as you can. Add mixture to pan with chicken, reduce heat and simmer until slightly thickened.
Serves 4
4-6 flattened chicken breasts or thinly sliced chicken breast
2 garlic cloves finely chopped
1/2 cup seasoned almond flour
(season almond flour with salt and pepper, and 1 tsp. garlic powder)
2 tablespoons lemon juice
3-4 tablespoons capers
1/2 cup chicken broth or 1/4 cup white wine and 1/4 cup chicken broth
1-2 tablespoon oil
1 tablespoon butter (optional, add extra oil instead)
Salt and pepper
1 tablespoon flour; used for thickening the sauce. You may use Wondra or Arrowroot flour for GF.
optional: canned artichoke quarters
Pound flat chicken breast so they are 1/8-1/4 inch thin, lightly salt and pepper both sides. Lightly coat chicken with seasoned almond flour. Heat skillet with butter and oil, brown chicken on both sides (4-5 minutes). Remove chicken from pan, set aside and cover to keep warm. To pan add 1 tablespoon oil , and addd finely chopped garlic. Cook until lightly browned. Add chicken broth, and lemon juice to garlic. Add chicken back to pan and add capers and artichokes. Cook covered on medium to low heat until chicken is cooked through (5-10 minutes) Place 1/4 cup of liquid from pan into a cup and flour or thickening agent. Mix until dissolved. It may get lumpy so break up the lumps as best as you can. Add mixture to pan with chicken, reduce heat and simmer until slightly thickened.
Steamed White Rice
serves 6
1 tablespoons butter
3 cups water
1 teaspoon salt
2 cups uncooked white rice, rinsed
Bring vegetable oil, water, and salt to a boil in saucepan over high heat. Add rice, and cook until the water has just about cooked out; stir. Reduce heat to low. Cover, and cook for 20-25 minutes. Stir again, and serve. Rice may be sticky and stick to bottom of pan.
Steamed Broccoli
serves 4
2 Crowns of broccoli trimmed and halved
1 lemon (optional)
Bring pot of water a boil. Place broccoli halves into water and cook for 3-5 minutes. Fork should penetrate stem easily if done. Squeeze lemon juice on broccoli.