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Chicken Piccata

Chicken Piccata

Entrees

Course

Difficulty

Easy

Pulse Type

Chickpeas

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

22 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

2 chicken breast skinless and boneless; cut horizontally and pounded to 1/4 inch thickness
salt and pepper freshly cracked, to taste
4 tbsp almond flour or regular flour
3 tbsp butter unsalted; divided
2 tbsp olive oil
1/3 cup lemon juice fresh
2/3 cup chicken broth
3 tsp capers baby; drained
2 tsp garlic minced
1/2 tsp Italian seasoning
1/4 tsp paprika smoked (optional)
1 15 oz can chickpeas no-salt; rinsed and drained
1 cup kale stems removed and chopped
lemon wedges, for garnish (optional)

Instructions

Season chicken with salt and pepper and dust with a light coating of flour, shaking off any excess.
Heat 1 tablespoon of butter and olive oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 3–4 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
Add remaining butter, lemon juice, chicken broth, capers, , garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits. Add chickpeas and cook for 1-2 minutes, allowing the sauce to simmer and thicken.
Add kale and then the chicken back to the skillet and cook for an additional 2 minutes or until the kale has wilted and the chicken is heated through.
Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired.