Healthy Chicken Piccata
Trying to cook healthier, but still missing your classic favorites? Zesty, buttery, and full of flavor, this healthy chicken piccata recipe tastes like the real thing.
Servings: 4
Ingredients
- ½ cup + 1 teaspoon organic tapioca flour divided
- Salt and black pepper to taste
- 6 boneless/skinless chicken breasts halves or thin-sliced chicken breast cutlets
- 4 tablespoons butter or ghee for Paleo
- 5 tablespoons olive oil
- 4 large or 6 small zucchini
- ½ cup lemon juice
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 1 jar capers about 3.75 oz, rinsed
- ½ cup chicken broth
- 4 tablespoons chopped fresh parsley
Instructions
- Add ½ cup tapioca flour to a large bowl. Mix in salt and black pepper. Press the chicken into the mixture and shake off the excess.
- Heat 2 tablespoons of butter & 2 tablespoons of olive oil in a large skillet and add three of the floured chicken breasts. Cook for 2-3 minutes per side or until golden. Transfer to a plate. Add 2 more tablespoons of butter and 2 more tablespoons olive oil. Fry the other three chicken breasts. Transfer to a plate.
- Meanwhile in another large skillet, heat remaining tbsp olive oil. Cut ends off zucchini and make into “zoodles.” Sauté for 5-7 minutes or until tender. Set aside.
- Add lemon juice, onion, garlic, capers, and chicken broth in the skillet the chicken was cooking in. Bring to boil, scraping pan to loosen up the browned bits. Add 1 teaspoon tapioca flour and boil for one minute.
- Return all chicken pieces to skillet and cook for additional one minute.
- Plate zoodles and top with chicken piccata. Sprinkle chopped parsley. Serve.
Notes
*Lemon slice garnishes were made by sautéing lemon slices in olive oil until golden brown. *Zoodles i.e. zucchini noodles are most commonly made using a spiralizer.