I’ve had some requests for this Paleo Chicken Piccata recipe. We had a lot of chicken defrosted and so the hunt began. I found this recipe at one of my favorite recipe sites: AllDayIDreamAboutFood.com
I believe the recipe calls for 1 1/2 pounds of chicken tenders. I had two pounds of chicken breast. I just cut the breasts in half, butterflied and then pounded them a little to make them nice and thin.
I didn’t measure out the almond flour. I just added more to the plate as I went along. I did add salt and pepper and some garlic powder. I just added the spices until I thought the almond flour looked like it had a good, flavorful amount.
I used two eggs and had to add water to make the eggs last long enough to cover all the chicken. The water trick worked really well. I only had two eggs so glad it worked. I also did not do the double flour dredge. I dipped in the egg, then the flour then put the chicken on a cutting board while I did the other pieces. I find when I double dredge – flour, egg, flour I end up wasting a lot of flour and egg. One dip in the egg and then the flour worked just fine.
I cooked in batches, about 4 chicken pieces at a time. I did what the recipe suggested and put the oven on 200 degrees with a cooking sheet waiting inside. As the chicken pieces cooked, I moved them to the cook sheet in the oven to “hold” until everything was ready to put together. This was a really great tip and worked out really well.
I have no idea how much butter I really used because I had to add butter to the pan every time I add new pieces of chicken. All and all I think I used a half a block of kerrygold butter for the whole recipe including the sauce.
When it came time to add the broth I realized that I only had 1/2 cup – more was cooking but it wasn’t ready. I made up the difference with white wine. Because I had more chicken than the recipe called for I made about double the sauce, it still wasn’t enough. I like to have extra sauce.
This recipe was really delicious. Two bites in and I declared I would make it for guests. In our house, that’s the true sign of a great recipe. The chicken was served over zucchini noodles with a side salad. There were four of us and (I can’t believe I’m going to admit this) we ate it all. I did have a bellyache – too much food!
Eat well, feel good, have fun!
Amy F. White, MSN, BCHN, FNLP, is a board-certified holistic nutritionist and life coach who helps women over 40 lose weight and feel energized again — without extremes, restriction, or rebound. Through her science-backed, hormone-smart approach, Amy teaches women how to work with their bodies for lasting change. She’s the owner of The Simplicity of Wellness and the creator of the Metabolic Jump Start method and Hangry to Healthy Transformation program.