Chef notes
One of Kevin Curry’s favorite Italian meals of all time is chicken piccata, a comforting Italian classic that gets its flavor from bright lemon, butter and briny capers. But for those that have some food allergies or are looking for a low-carb option, this version is gluten-free and dairy-free but is still rich with flavor. With just 30 minutes of total cook time, this meal is perfect for a weeknight, but impressive enough to wow guests at a dinner party or a special someone on date night.
The secret to this healthier-for-you version is all in the swaps. Dredging the chicken breasts in almond flour rather than regular all-purpose flour cuts the gluten out altogether and l gives the chicken breasts a crunchy, golden brown coating. And Curry’s use of coconut cream instead of heavy cream or half-and-half in the creamy piccata sauce is an excellent way to maximize the flavor we expect from the traditional dairy-based versions.
To make restaurant-worthy piccata, Curry recommends thinly slicing and pounding the chicken breasts until super thin before cooking. If you don’t have a meat mallet, try using a small frying pan or rolling pin to gently flatten each piece of chicken.
We recommend serving this chicken with your favorite pasta, but to keep the whole meal paleo, use zoodles or another vegetable-based side dish.
Swap Option: In a pinch, you may use cornstarch in place of arrowroot powder to thicken the sauce.
Ingredients
- 3/4 cup almond flour
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1/8 teaspoon sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 1/4 pound thinly sliced chicken breast (about 1/4” thick)
- 1 egg
- 2 tablespoons avocado or olive oil, plus more as needed
- 3/4 cup low-sodium chicken stock
- 1/2 cup plus 2 tablespoons coconut cream
- 2 lemons, juiced
- 3 cloves garlic, minced
- 3 tablespoons capers, drained
- 2 teaspoons arrowroot starch
- 1 large handful fresh parsley, chopped, plus more for garnish
Preparation
1.In a wide, shallow bowl such as a pie plate, add the almond flour, paprika, onion, salt and pepper.
2.In a separate wide, shallow bowl, crack the egg and whisk until the yolk and white are homogenous.
3.Season the chicken breasts with salt and pepper, dip in the beaten egg and then coat in the seasoned almond flour.
4.In a large nonstick skillet set over medium heat, add 2 tablespoons avocado or olive oil. Once heated, add the coated chicken breasts and cook, 2 to 3 minutes per side, or until golden brown and cooked through. Add more oil before flipping, if needed. Transfer the cooked chicken breasts to a plate and set aside.
5.Using a paper towel, wipe out any burnt pieces of almond flour from the bottom of the pan. Add the chicken stock, coconut cream, lemon juice, garlic and capers and cook for 3 to 4 minutes, or until slightly reduced and thickened.
6.In a small bowl, whisk together the arrowroot powder with 1 tablespoon water. Add the slurry to the piccata sauce and whisk to combine. Place the chicken back in the skillet, along with chopped parsley. Simmer for about 2 minutes.
7.Serve the chicken over zucchini noodles or pasta with the creamy piccata sauce and garnish with more parsley.
