Mains
Poultry
Italian
Chicken Piccata
2
10 min
This is such a nice, healthier version of a classic Italian dish! It's light but still feels indulgent with the sauce. We usually eat this about once a week in our house!
Ingredients
  • Olive oil
  • 2 Chicken breasts
  • Salt and pepper
  • 1tbsp Arrowroot flour or tapioca flour (optional - this can often be found near the baking soda)
  • 1tbsp Almond flour (2tbsp if not using arrowroot or tapioca flour) 
  • Juice of 2 lemons
  • 1 cup chicken broth
  • Green vegetable of choice
  • ½ tsp butter
Needed kitchenware
  • Item A
  • Item B
  • Item C
Instructions
1.
Butterfly your chicken breasts by cutting through the center to make a thinner larger piece.
2.
Place a piece of cling film over the top and then pound your chicken to a thin and consistent level. A rolling pin works best for this but use whatever you have.
3.
Season your chicken with salt and pepper, and then dust with a combination of the arrowroot flour and almond flour.
4.
Heat a large drizzle of olive oil (1½ tbsp) in a large pan over medium high heat.
5.
Once very hot, add the chicken and allow to cook until browned, about 4 minutes.
6.
Flip and cook until that side is browned, about another 4 minutes. Remove the chicken to a plate, but note it is not fully cooked yet.
7.
Add the lemon juice and chicken broth to the pan and whisk to deglaze.
8.
Add the chicken and your vegetable of choice into the pan. Allow to simmer for about 5 minutes and then remove the chicken to a fresh plate.
9.
Leave the vegetables in, add the butter, and allow this to thicken the sauce.
10.
Then add your vegetables next to your chicken and pour the sauce over the top.
11.
12.
Tip
Arrowroot flour or powder can often be found near the baking soda in large grocery stores or health food stores. It helps to thicken and create a crispy texture. Omit from the recipe for first 12 weeks.
Cost-saving tips
Halal Friendly
Abbi
Head Chef
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