Lemon Chicken Piccata
*healthy*
Lemon Chicken Piccata is one of our family favorites! It’s awesome, because it can be guilt free!
This is a dish that can be made light! I’ll write out the exact way I like to prepare it, but I’ll include some other options to make it NON-paleo or all Paleo.
I actually prefer the gluten free version of this because it gives the dish a slightly “sweeter” taste.. but if you rock ‘n roll with all the gluten and dairy, then go all out, sister!
Okay.. YUM! I’m getting hungry just writing this.. so let’s jump to it.
Ingredients
6 extra thin sliced chicken breasts
Olive oil
1 Tablespoon Butter
Almond flour
Spaghetti squash
1 yellow onion
1 garlic clove (or 1 tsp of canned minced garlic)
4 cups of chicken broth
1/4 cup of heavy whipping cream
Salt & pepper
Juice of one lemon
1/4 cup of capers, drained
(My favorite way to make it is with the ingredients listed above, but you can totally change this up depending on your desires.)
These ingredients are interchangeable:
Almond flour // regular white flour (I actually prefer the taste of the almond flour in this dish. But if you just cannot, go for the regular flour)
Spaghetti squash // angel hair pasta
Heavy whipping cream // Coconut cream (the thick part at the top of canned coconut milk)
(skip the butter if you’re wanting to go dairy free!)
Directions
1. Heat oven to 425°.
2. Cut spaghetti squash long ways, drizzle with olive oil and place face down on a pan. Cook for 35 minutes.
3. In a large skillet, heat up a drizzle of olive oil and 1 tablespoon of butter.
4. Wash the thinly sliced chicken breasts and completely dry with paper towels. Sprinkle salt and pepper on the chicken and submerge into a bowl of almond flour.
5. Place the chicken on the skillet. These will cook fast because they’re so thin! So just cook until each side is slightly golden (maybe 2 minutes each side!)
6. Once the chicken is done, place aside.
7. I like to use the same skillet for the sauce (just remove any clumps of flour that is burned or overcooked from falling off the chicken)
8. Add more olive oil (drizzle) and about a tablespoon more of butter. Place the chopped yellow onion in the skillet and cook until slightly translucent.
9. Add the garlic at the end of cooking the onion (garlic burns fast! So don’t add these together) cook for about 1 minute
10. Add the lemon juice, chicken broth and capers. Bring to a boil.
11. Add the heavy whipping cream and bring down to a simmer. I like to sprinkle a little flour in the sauce at this point to thicken it a little bit.
12. Take the spaghetti squash out of the oven, remove the seeds in the center, & scrape the remaining “noodles” into a bowl.
To serve: place noodles in bottom of bowl, add chicken and use a ladle to spoon the sauce over the top. I like to serve this with a caesar salad topped with cracked black pepper.
