GF Chicken Piccata with Lemon and Capers

GF, TNF, SF

Ingredients:

For the batter:

·      2 c almond flour

·      1 tbsp ground mustard

·      1 tsp garlic powder

·      1 tsp salt

·      ½ tsp pepper

·      2 eggs, whisked

For the picatta:

·      2 large chicken breasts, butterflied and pounded

·      1 tbsp olive oil or ghee

·      1 shallot, thinly sliced

·      3 cloves garlic, minced

·      ½ - 1 c bone broth or chicken broth

·      1 lemon, halved

For garnish:

·      Capers

·      Fresh parsley

·      Parmesan

Additional ingredients:

Gluten free pasta (Banza has a great GF spaghetti noodle)

Olive oil to toss pasta in

Directions:

1.     Prep chicken breasts by butterflying and pounding flat for even thickness and to tenderize. Once chicken is butterflied and pounded, heat a large skillet on medium-high heat and add oil. Meanwhile, fill a large stockpot with water and bring to a boil (for the noodles).

2.     While skillet is heating, prep and batter chicken. For batter, whisk two eggs in a bowl and set aside. In a separate bowl, combine the batter’s dry ingredients and mix together. Once batter is prepped, dredge chicken in eggs until completely coated, then transfer to dry batter and coat chicken completely in almond flour mixture.

3.     Once the chicken is coated with batter and skillet is hot, place chicken on skillet and cook ~5 minutes on both sides – chicken should reach internal temperature of 165°F and will be golden in color. As chicken is cooking, this is a great time to boil your noodles for the pasta.

4.     Remove chicken from skillet and set to the side. Add the sliced shallot to skillet and sauté until soft, then add garlic and cook until fragrant (~30 seconds). Pour bone broth over mixture and bring to a boil. Once boiling, bring heat down to a low simmer and squeeze the juice of ½ lemon into pan. Allow to simmer ~5 minutes.

5.     Now time to plate and serve by placing noodles on plate first, topping with cooked chicken and then drizzling with broth-lemon mixture. Finish by garnishing with capers, parsley, sliced lemon and parmesan.