Paleo Chicken Piccata is the answer to your gluten-free prayers.
Please welcome my guest blogger Ashley from Quarter Life Crisis Cuisine to the blog. Ashley’s pretty special to me for two reasons: 1) She was my science student more than a dozen years ago and 2) she taught me what a blog was. True story! I’ve had the pleasure of watching Ashley transform into a bright, sharp-witted young woman and a passionate food blogger.
She’s been exploring gluten-free / Paleo foods more recently, and though that aspect of her blog is developing, I knew I had to introduce her to you. In this post, Ashley’s got a super yummy Paleo Chicken Piccata recipe. Take it away, Ashley!
Before age 25, I just didn’t care about what I ate. Anything and everything, with a few bouts of meat-eater-guilt that resulted in short term vegetarianism (dating two vegans in a row didn’t help that), and a lot of bouts of “the drunchies” aka drunken munchies. As long as it was delicious, I ate it.
Little did I know, the “full” feeling you feel after a meal shouldn’t actually hurt. Bloat, tightness, pain, it was all because I just ate too much, right? Whatever, my waist stayed slim and my eating habits stayed…terrible.
Then I turned 25 and, as I like to say, the Butt Fairy paid me a visit. Suddenly, none of my pants fit me anymore (even my “that time of the month” pants—yikes!) and for the first time in my life I realized that every action has a reaction, and every double bacon cheeseburger has to GO somewhere. I also noticed the telltale signs of a gluten allergy and lactose intolerance, and though my first introduction to paleo was from a jerk coworker who scoffed at my sandwich lunch and bragged about his new diet that was “totally going to get him RIPPED”—I was a bit more intrigued when Steph saw my Facebook plea for gluten / dairy free recipes and suggested I try out Paleo.
Honestly, my first true experiments in Paleo were simply a way to lose weight. And, even more honestly, I did not lose weight. However, I noticed that after a meal comprised mostly of meat and veggies, I felt happily full, without the pain. After a week devoid of wheat and starchy carbs I felt more awake, less moody, and my head felt more clear. It was an eye opening experience in a lot of ways, and has influenced my cooking ever since.
I’m a food blogger and a food lover. I know that I’m never going to totally give up that cheeseburger, but the “clean” feeling I get from clean eating is hard to pass up. These days, I go by the 75 : 25 principle: during the week, I eat as paleo as I can, and on the weekends I cheat a bit. However, I still try to balance the 25. If I know I’m going out for drinks with friends on Saturday night, I’ll try to pass up the plate of nachos at lunch and go for a more paleo option on Saturday afternoon. If you look at my blog, from the past year it, too follows the 75 : 25, with most of my recipes being Paleo, nearly-Paleo, or at the very least gluten-free, with a few extras thrown in.
My favorite thing to do is find a recipe that is nearly Paleo, and tweak it just a little. This way, I don’t feel like I’m eating an impostor, and I still get the flavors and textures I’ve always loved. Chicken Piccata was my favorite dish when I worked at an Italian restaurant, and I think I like this version even better! Recipe adapted from Simply Recipes.
Paleo Chicken Piccata Recipe
Chicken, lemon and capers mingle in this Paleo Chicken Piccata recipe. It's gluten-free and whole30. A delicious adaptation to a well-loved favorite.
- 4 chicken cutlets or two breasts butterflied and pounded thin
- 1 cup almond flour
- 5 tbsp butter or ghee
- 3 tbsp olive oil
- 2 cloves garlic
- 1/2 onion
- 1/2 cup chicken stock
- 1/4 cup white wine (use chicken stock if you don’t cook with wine)
- 3 lemons two juiced & one sliced
- 1 tbsp capers
- Salt and pepper to taste
- 1 tbsp parsley chopped
In a skillet over medium-high heat, melt 2 tablespoons of the the butter / ghee and 2 tablespoons of the oil.
Season chicken cutlets on each side with salt* and pepper. Dip into almond flour and cover well.**
Two at a time, cook the chicken in the skillet until browned on each side and cooked through, about 3 minutes per side, depending on how thin you sliced them.
Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F to keep warm. Add a bit more oil to the skillet and scrape browned bits well to deglaze the pan. Or, if you’re me and you want a nice, clear sauce, scoop out any toasty almond bits that were left behind.
Reduce heat to medium-low, add the onions and garlic and cook until fragrant and the onions are translucent.
Pour in wine, chicken stock and lemon juice. Turn the heat to high and let liquid reduce by half. Add remaining ingredients, and reduce heat to low.
Add the chicken to the pan and let it warm back up or, if chicken is to your liking, simply spoon sauce over the chicken on a plate. If desired, sprinkle with a bit of crushed red pepper. Serve with veggies***.
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