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Almond Crusted Chicken Piccata

Categories Easy Recipes, Gluten Free, Low Carb, Main Course

This almond crusted chicken piccata has a delicious almond flour crust with the same delicious lemon butter sauce and capers on top as the traditional chicken piccata dish. This dish is gluten and grain free and the chicken stays super moist, tender and flavorful.

If you love lemon then I would suggest adding lemon slices to this dish but it isn’t necessary. It will be delicious both ways. Sometime when I am low on lemons I will add the squeezed lemon rind to the sauce at the end to get some of the lemon oil out of the rinds for a little extra lemon flavoring too. Be sure to drain and rinse your capers so they aren’t too briny.

What you need to make almond crusted chicken piccata:

serves 4

  • 4 small thin chicken breasts
  • 1/2 cup almond flour
  • salt and pepper
  • 6 tablespoons butter
  • 2 tablespoons olive oil
  • 1/3 cup lemon juice or 1 lemon juiced – (If you like extra lemon, add another 1/2 lemon sliced to pan during cooking)
  • 1/2 cup chicken stock
  • 1/2 teaspoon cornstarch
  • 1/3 cup lemon juice
  • 1/4 cup capers – drained and rinsed
  • Fresh or dried parsley for garnish

Instructions

  1. Salt and pepper each side of your chicken breasts.
  2. Add almond flour onto a plate.
  3. Press each chicken breast into the almond flour on both sides.
  4. Heat butter and olive oil in a skillet.
  5. Add chicken breast and sear on each side, reduce heat and cook chicken breast through.
  6. Remove chicken from pan and set aside.
  7. Whisk together corn starch, chicken stock and lemon juice.
  8. Add mixture to pan with butter.
  9. Add capers and lemon slices (if using them)
  10. Simmer sauce until it thickens slightly then add chicken back into pan and turn in sauce.
  11. Remove from pan and spoon sauce and capers over the tops.
  12. Add fresh or dried parsley to top.
  13. Enjoy!

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Print Recipe
5 from 1 vote

Almond Crusted Chicken Piccata

A delicious gluten/grain free twist to the traditional chicken piccata.
Prep Time5 minutes
Cook Time20 minutes
Course: Dinner, Main Course
Cuisine: Dinner, Low Carb, main course
Keyword: almond flour, Dinner, low carb, Weekend Dinner, Weeknight Dinner
Servings: 4 people

Ingredients

  • 4 small thin chicken breasts
  • 1/2 cup almond flour
  • salt and pepper
  • 6 tablespoons butter
  • 2 tablespoons olive oil
  • 1/3 cup lemon juice or 1 lemon juiced – If you like extra lemon add another 1/2 lemon sliced to pan
  • 1/2 cup chicken stock
  • 1/2 teaspoon cornstarch
  • 1/3 cup lemon juice
  • 1/4 cup capers – drained and rinsed
  • Fresh or dried parsley for garnish

Instructions

  • Salt and pepper each side of your chicken breasts.
  • Add almond flour onto a plate.
  • Press each chicken breast into the almond flour on both sides.
  • Heat butter and olive oil in a skillet.
  • Add chicken breast and sear on each side, reduce heat and cook chicken breast through.
  • Remove chicken from pan and set aside.
  • Whisk together corn starch, chicken stock and lemon juice.
  • Add mixture to pan with butter.
  • Add capers and lemon slices (if using them)
  • Simmer sauce until it thickens slightly then add chicken back into pan and turn in sauce.
  • Remove from pan and spoon sauce and capers over the tops.
  • Add fresh or dried parsley to top.
  • Enjoy!