Chicken picatta is a classic Italian dish that is very easy to make. The difficulty behind this dish is trying to find a way to still eat it in the paleo lifestyle. It’s typically heavily breaded and as many of you probably know, not all flours are made equal. I’ve tried omitting the breading and it’s just not quite the same even though the sauce is delicious.
Trust me. Get some almond flour and spend the 15 minutes it takes to make this. Serve it with roasted asparagus or some other delicious green veggies and you have a wonderful meal.
- 2 lbs bonesless chicken breasts
- 2 eggs
- 2 tbsp water
- 1 cup almond flour
- 2 tbsp chicken stock
- 2 lemons, juiced
- 1 cup white wine
- 2 tbsp capers
- 2 tbsp parsley, chopped
Preheat oven to 400 F. Butterfly the chicken and if the breast is too think, pound it flatter.
Whisk the egg and water in a bowl. In a separate bowl, mix the flour with salt, pepper, and cayenne to taste. Dredge the chicken in the egg then the flour.
Get a pan really hot with a dash of olive oil and butter. Sear the chicken on both sides until golden brown.
Transfer to a baking dish and bake for 5 minutes, until cooked through. Deglaze the pan with stock. Add wine, lemon juice, and capers. Simmer until it is reduced by half. Top the chicken with sauce and garnish with parsley.