Whole 30 Chicken Piccata
This healthy swap on an Italian classic is a great weeknight meal. Comes together in just under 30 minutes, is Whole 30, Paleo and Keto friendly.
- 2 Boneless chicken breast. Cut in half and pounded thin. See tips & recs above for how to prepare chicken
- 1/2 Cup Almond flour
- 2 Eggs Beaten
- 3 Tablespoons Arrowroot flour (Dissolved in several tablespoons of cold water, until is a non lumpy liquid) ** Omit for Keto, you will just have a thinner sauce** If you do not dissolve in water, it will make the sauce full of flour clumps and ruin the dish. This step is VERY important!
- 1 1/4 Cup Bone broth (preferably homemade)
- 1/4 Cup Fresh lemon juice (1-2 lemons)
- 1/3 Cup Capers
- Parsley for garnish
Place the almond flour on a plate, add a sprinkle of salt and fresh ground pepper. In a separate bowl beat 2 eggs. Take the pounded out chicken, and dip in the egg so it is fully coated. Then immediately coat with almond flour. Place to the side. Repeat with all pieces of chicken.
Place chicken in Air Fryer, making sure chicken is not overlapping (might need to cook in batches). Cook at 375 degrees for 15 minutes. (if you don't have an air fryer, see tips and recs above for an alternative cooking method)
While chicken is cooking, add bone broth, lemon juice and capers to the cast iron skillet. Let cook down for about 5 minutes, add the arrowroot (that has been dissolved in water) to the pan to thicken the sauce, stirring every few minutes. Once Chicken is done, turn heat off skillet and add chicken to the pan so it is fully coated in the sauce. Top with parsley and serve with your favorite veggie side dish :)