Chicken Piccata (Gluten + Dairy Free)
My husband is Italian, and I have celiac disease and Barrett’s Esophagus, - this is a bit of a struggle since I'd love to be the wife who can make my hubby happy with his favorite cuisine, but it's just not in the cards. I'm just grateful he's understanding, because this is a man who grew up with his Italian Grandmother cooking him the real deal on a nightly basis. As you can imagine, it’s almost impossible for me to eat Italian food at restaurants, however, I’ve come up with a few great options for cooking it at home, and this is definitely one of my favorites.
Make sure to use organic, free-range chicken, to get the most nutritional benefit out of this meal. It’s packed with protein and super healthy fats from the ghee and olive oil, and it’s completely gluten and dairy free. It’s also paleo and Whole 30 approved, although I don’t personally suggest those diets long-term.
I love to serve this with a big arugula salad with fresh tomatoes, goat cheese, and pine nuts for a delicious and healthy meal.
Serves 2
Ingredients:
2 chicken breasts that have been butterflied and then cut in half (ask your butcher to do this for you)
½ cup coconut flour (or any gluten free flour)
1 tbsp. Nutritional yeast
½ cup almond or coconut milk
½ cup bone broth or chicken stock
1 tbsp. Olive oil
1 tbsp. Ghee
2 lemons, juiced
¼ cup capers
1 tbsp. Arrowroot powder (optional)
½ cup parsley
Salt + pepper
Directions
1. Pre-heat oven to 225
2. Pour the milk into a shallow bowl
3. Combine flour + nutritional yeast with a pinch of salt + pepper on a plate
4. Add oil and ghee to a frying pan, heat to medium
5. Dip each piece of chicken first into the milk, then in the flour mixture, and place in frying pan
6. Cook chicken approximately 2-3 minutes/side, until nicely browned
7. Remove chicken to serving dish and pop into the oven while you make the sauce
8. Add broth, capers, lemon juice, some of the parsley (about half), and arrowroot to the pan, and stir for approximately 4-5 minutes
9. Pour sauce over chicken, garnish with parsley and serve!
You can also keep it on warm in the oven for about 30 minutes
