Almond flour breaded thin chicken breasts pan-fried in sunflower oil and topped with lemon slices, capers, fresh chopped parsley.
This is a very healthy version of the traditional Chicken Piccata recipe. We replaced the white flour with almond flour to make it gluten free and replaced the butter with our FTM SUNFLOWER OIL to make it heart healthy. You won’t miss any of the other replaced ingredients because there is still as much flavor and zest as the original recipe, only totally guilt-free.

Our Chicken Piccata is Paleo, Keto, Grain Free, and Gluten Free.

INGREDIENTS
Flat Bread Crust

• 4 chicken breasts
• 1⁄2 cup flour
• 3 tsp. FTM SUNFLOWER OIL
• 1⁄2 cup onion, chopped
• 8 cloves garlic, minced
• 2 tsp. freshly squeezed lemon juice (about 1 large lemon)
• 1 lemon, thinly sliced
• 1⁄2 cup regular chicken broth
• 1 tsp. capers, drained
• 1 tsp. salted butter
• Himalayan salt + freshly ground black pepper, to taste
• Optional garnish: freshly chopped parsley seed oil

STEPS

• Place chicken breasts on cutting board and cover with plastic wrap. Pound to even thickness. Use paper towels to dab off excess moisture from chicken
• Sprinkle each piece of chicken with a thin layer of salt and freshly ground black pepper on both sides
• Place flour in a shallow dish
• Coat each piece of chicken in flour, shaking off excess
• In an extra-large skillet, heat 2 tbs. FTM SUNFLOWER OIL over medium high heat until oil is hot
• Add chicken to skillet (cook in batches if needed, to avoid overcrowding)
• Cook for 2-3 minutes of each side or until no longer pink in center; (don’t
  overcook)
• Use tongs to transfer chicken to a separate plate; keep warm
• Without cleaning the skillet out, add 1 tbs FTM SUNFLOWER OIL to same skillet
  over medium high heat
• When oil is hot, add onion and garlic, stirring 1-2 min until fragrant
• Add lemon juice and lemon slices, scraping pan if needed to loosen any browned
  bits. Cook until lemon slices are nicely browned
• Add broth, capers and FTM SUNFLOWER OIL
• Pour lemon mixture over chicken and serve.
• Garnish with freshly chopped parsley, if desired