Lemons, capers, olive oil, and butter. Need I say more?
I was hoping this recipe would work well with coconut flour so that I could include it in a cookbook I’m heads-down on. I was testing to see how well it sealed in the juices when browning the chicken breasts. But it turns out it works much better with almond flour as the sealing agent for the browning step. It would of course work well with all purpose flour (not gluten-free), a light gluten-free flour mix or rice flour (which are gluten-free). If you do want to give coconut flour a try, I suggest removing all excess flour before browning. I found it had a subtle grainy consistency in some parts which I think were browned coconut fibers that fell off the chicken.
So I thought I would share this dish with you as a meal idea for now or to tuck away (or pin) for later. When I notice a recipe includes capers it gets my immediate attention. I love capers on just about anything savory. Or to make something more savory.
This recipe was inspired by this version from Giada De Laurentiis, and do watch the video to see how simple this dish is to pull together. It would go great with rice, quinoa, or roasted cauliflower rice.
Chicken PiccataTo make this dairy-free you can substitute more olive oil or other oil for the butter. Ghee or clarified butter can be used but technically they’re still dairy and they do have trace amounts of milk solids in them. Another option is to sub with a commercial “butter’ made up of non-dairy oils.
- 2 chicken breasts, skinless and boneless, butterflied and cut in half (around 1.5 pounds/680 g) for a total of 4 thin chicken breasts
- salt and ground black pepper
- 1/4 cup blanched almond flour
- 4 tablespoons unsalted butter or ghee
- 4 tablespoons extra-virgin olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock
- 1/4 cup brined capers, drained and rinsed
- 1/4 cup fresh parsley, chopped
- Season the chicken pieces with salt and pepper.
- Place the almond flour on a plate. Dredge the chicken in the flour and shake off the excess flour.
- Warm a large skillet over medium high heat and melt 2 tablespoons of butter plus 2 tablespoons of olive oil.
- Once the oil/butter mixture is bubbling place two pieces of chicken in the skillet and brown the chicken pieces for a few minutes on each side.
- Put the browned chicken on a warm plate, add another 2 tablespoons of butter plus 2 tablespoons of olive oil and brown the other 2 chicken pieces. Move them to the plate as well.
- Add the lemon juice, stock and capers to the pan and bring to a boil. Scrape the brown bits from the pan (deglazing).
- Place all the chicken back in the skillet and simmer for 5 to 7 minutes or until the chicken is tender and cooked through.
- Garnish with parsley and serve with rice, quinoa, or roasted cauliflower rice.