Now Learn how to make chicken piccata recipe and you have a great meal idea any night of the week. It is elegant enough to serve to guests, and simple enough to be on a Tuesday night.
One of the most popular Italian dishes is chicken piccata. The only problem is a traditional recipe piccata have to dredge the chicken in all-purpose flour and use a ton of butter. Although it may taste good, you would not be doing yourself any favors by eating it.
So let’s do it the way Paleo and exchange that purpose flour tapioca flour, a healthier alternative. And instead of butter we will continue with olive oil for healthy monounsaturated fat to keep providing this delicious food that is actually good for you.
By butterflying the chicken breast before cooking are shortening the cooking time and ensure that an outer nice golden and cooked gets all untreated out or making it difficult.
Headlining with capers helps keep adding more traditional flavor. Another must have side is a slice of lemon so you can squeeze the juice on the chicken right before digging in.
Without the sauce this would just be a fried chicken piece, so it is important to make the sauce just as it will be the focal point for your palate. It is made of a mixture of chicken soup, lemon juice, olive oil and garlic are sauteed with chicken. Bits have browned chicken to add to the sauce that gives even more flavor.
Originally, the most popular way to prepare veal piccata was with, and if you can make should also be for the veal meat is a Paleo approved. But as time passed more and more people are choosing to make their chicken piccata, we are using here, as it is more widely available.
Traditionally you find piccata served with a side starch like pasta or rice, but as these are virtually dismissed with Paleo you can exchange them with cauliflower rice, cauliflower puree, or a simple salad. Choosing the right support can make a big difference with this chicken dish, so choose one that you really like and you think it will go very well with him.
This is a great recipe that shows that do not have to give up your favorite foods while living the Paleo life and is easy to take traditional dishes and give them a healthier update. It just takes a little creativity and some exchange of some of the ingredients with the best quality.
Do this once and is likely to add to their weekly rotation. It is not only easy, but it is a family favorite that is sure to be requested again.
- 4 boneless, skinless chicken breasts halves, (6 oz each) tapioca flour
- 2 ½ tbsp tapioca flour
- 4 tbsp lemon juice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp capers
- 1 cup homemade chicken soup or water
- 4 tbsp chopped fresh parsley
- 3 tbsp olive oil
- salt and black pepper to taste
- Butterfly the chicken breast and then cut in half. Place 2 tbsp of tapioca flour in a plate.
- Press the chicken into the tapioca flour and shake off the excess.
- Heat two tablespoons of olive oil in a large skillet and add the chicken. Place floured chicken pieces in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a plate.
- Add 1 tablespoon of olive oil, onion and garlic in the same skillet. Saute for 5 minutes then add the chicken soup, lemon juice and bring to boil, scraping pan to loosen browned bits. Add 1 tsp tapioca flour, and boil for a minute. Add the capers, parsley and season to taste.
- Return all chicken pieces to skillet and cook for one minute more. Serve immediately with your favorite salad or cauliflower mash.