Chicken Piccata | SCD, Paleo, Gluten-Free

While adapting to a new lifestyle of clean eating can be overwhelming at first, you do eventually take over the reins. There are so many classic recipes that can easily be adapted to the Specific Carbohydrate Diet (SCD) or a Paleo lifestyle. Some of our favorites include Béarnaise sauce, Hollandaise sauce, Chicken Marsala, Demi-glace, Nicoise salad, French onion soup and more. These are regularly on a rotation in our home and we have discovered ways to take these classic cuisines and turn them into healthy dishes that meet our families needs.



It's amazing how the simple ingredients in this Italian Chicken Piccata come together to create a palate of bold flavor. This dish is a family favorite in our household!

CHICKEN PICCATA
SCD, Paleo*, Gluten-Free,
yield: 4 servings

INGREDIENTS
4 chicken breasts
½ cup almond flour
Salt + pepper
2 Tbs. olive oil, plus more if needed
5 Tbs. butter, plus more if needed
1/3 cup lemon juice
¼ cup dry white wine
2 Tbs. capers

DIRECTIONS
1. Place one piece of chicken in a large Ziplock bag. Pound with the flat side of a meat mallet (I use a rolling pin) until it is 1/4-inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.
2. Season chicken with salt and pepper. Dredge chicken in almond flour and shake off excess.
3. Heat in a large skillet over high heat 1 tablespoon olive oil and 1 tablespoon unsalted butter.
4. Cook the chicken in batches, adding more olive oil or butter as necessary. Place on a large cookie sheet and keep warm in the oven at 180 degress.
5. Add the lemon juice and wine to the pan and bring to a boil, using a wooden spoon to scrape off the browned pieces. Reduce heat and simmer until sauce is reduced, about 5 minutes. Turn off the heat and whisk in the butter and capers.
6. Spoon the sauce over the chicken breasts and serve immediately. Server over cauliflower rice or squash noodles.

*To make this dish Paleo compliant us grass-fed ghee in place of butter.