Chicken Piccata (Low Carb & Gluten-Free)

Chicken Piccata (Low Carb & Gluten-Free)

Ingredients

Serves 4

1 lbs / 453 gr free-range organic chicken breast (about 2-3 breasts)

3 tablespoons grated Parmesan cheese

3 tablespoons arrowroot powder*

½ teaspoon fine grain sea salt

¼ teaspoon ground black pepper

3 tablespoons olive oil

2 tablespoons butter

½ cup / 125 ml chicken stock (or dry white wine)

3 tablespoons lemon juice

4 tablespoons capers

4 tablespoons chopped fresh parsley

*arrowroot powder acts like cornstarch

Directions

To make kebabs, cut the chicken into cut into 1½-inch chunks.

If, instead, you want to make cutlets, cut the chicken breasts horizontally, butterflying them open. Cut them once more. If the pieces are still thick afterwards, put them between two pieces of plastic wrap and pound them with a meat hammer to desired thickness (about ¼-inch).

In a shallow sealable container or in a large Ziplock bag mix together arrowroot powder, Parmesan, salt and pepper. Add chicken and dredge them until well coated.

If you’re making kebabs skewer chicken onto bamboo sticks (or metal ones).

Health olive oil and butter in large skillet on medium-high heat.

Add chicken in batches (do not crowd the pan) and cook on each side until well browned, about 3 minutes per side.

Remove from the pan and place onto a plate. Cook the remaining chicken and then cover plate with foil and keep warm in the oven.

Add the stock (or white wine), lemon juice and capers to the pan.

Cook until reduced by half (and thickened). Use a spatula to scrape up the browned bits from the bottom.

Plate the chicken, pour the sauce over and sprinkle with parsley.

Serve!