📝 About This Recipe
This Paleo-friendly reimagining of the classic Italian-American bistro favorite swaps traditional wheat flour for nutty, fine-milled almond flour to create a delicate, golden crust. The dish features tenderized chicken breasts bathed in a vibrant, silky sauce of fresh lemon juice, rich ghee, and briny nonpareil capers. It is a sophisticated, one-pan masterpiece that delivers a perfect balance of bright acidity and savory depth without any grains or dairy.
🥗 Ingredients
The Chicken & Dredge
- 1.5 pounds Chicken Breasts (boneless, skinless, sliced into thin cutlets)
- 1/2 cup Super-Fine Almond Flour (blanched variety works best for color)
- 1/2 teaspoon Sea Salt (plus more for seasoning)
- 1/4 teaspoon Black Pepper (freshly cracked)
- 1/2 teaspoon Garlic Powder
For Searing
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Ghee (clarified butter for high-heat searing)
The Piccata Sauce
- 1/2 cup Chicken Bone Broth (low sodium preferred)
- 1/4 cup Fresh Lemon Juice (about 2 large lemons)
- 3 tablespoons Nonpareil Capers (drained and rinsed)
- 3 cloves Garlic (minced)
- 2 tablespoons Ghee (cold, to finish the sauce)
- 2 tablespoons Dry White Wine (optional; omit or use extra broth for strict Paleo)
For Garnish
- 1/4 cup Fresh Flat-Leaf Parsley (finely chopped)
- 1 Lemon (sliced into thin rounds)
👨🍳 Instructions
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1
Place chicken cutlets between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to an even 1/4-inch thickness. This ensures the chicken cooks quickly and evenly.
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2
In a shallow bowl or pie dish, whisk together the almond flour, sea salt, black pepper, and garlic powder until well combined.
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3
Pat the chicken cutlets dry with paper towels. Dredge each piece in the almond flour mixture, pressing firmly so the flour adheres. Shake off any excess; you want a light, even coating.
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4
Heat a large stainless steel or cast-iron skillet over medium-high heat. Add the olive oil and 1 tablespoon of ghee, swirling to coat the pan.
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5
Once the oil is shimmering but not smoking, add the chicken cutlets in a single layer. Do not overcrowd the pan; work in batches if necessary.
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6
Sear the chicken for 3-4 minutes per side until deeply golden brown and cooked through. Remove the chicken to a plate and tent loosely with foil to keep warm.
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7
Lower the heat to medium. In the same skillet, add the minced garlic and cook for 30-60 seconds until fragrant, being careful not to burn it.
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8
Pour in the chicken bone broth (and white wine if using). Use a wooden spoon to scrape up all the delicious browned bits (fond) from the bottom of the pan.
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9
Stir in the lemon juice and capers. Bring the liquid to a simmer and let it reduce by about half, roughly 3-5 minutes, until slightly thickened.
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10
Turn the heat to low. Whisk in the remaining 2 tablespoons of cold ghee one tablespoon at a time. This creates a creamy, emulsified sauce.
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11
Taste the sauce and adjust seasoning with additional salt or lemon juice if needed.
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12
Return the chicken cutlets and any accumulated juices to the pan. Spoon the sauce over the chicken and simmer for 1 minute just to reheat.
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13
Garnish generously with fresh parsley and lemon slices before serving immediately.
💡 Chef's Tips
Use 'Super-Fine' blanched almond flour rather than almond meal to achieve a smooth, crispy texture that mimics traditional flour. Don't skip pounding the chicken; uniform thickness is the secret to juicy meat that doesn't dry out while the crust browns. If the almond flour is browning too quickly, lower the heat slightly; nut flours have a lower smoke point than wheat flour. Always use fresh-squeezed lemon juice; bottled juice lacks the bright enzymatic punch needed to cut through the richness of the ghee. To make the sauce extra velvety, ensure the ghee you whisk in at the end is cold from the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of roasted spaghetti squash or zucchini noodles to keep the meal fully Paleo. Pair with a side of garlic-sauteed broccolini or asparagus spears for a pop of color. For a cozy meal, serve alongside a creamy cauliflower mash to soak up the extra lemon-caper sauce. Enjoy with a chilled glass of sparkling water infused with fresh mint and lemon wedges. A simple arugula salad with a light vinaigrette provides a peppery contrast to the rich sauce.