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      Holly White’s Vegan Shepardless Pie

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      Smashed Spuds with Truffle oil & Parmesan

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Whole30

Chicken Piccata

written by thewonkyspatula February 26, 2018
Chicken Piccata

My take on a classic, this Chicken Piccata looks serious impressive when it’s served up but in actual fact takes next to no time to prep and cook! I’m currently obsessed with capers – they make this dish!

This recipe is Gluten Free, Dairy Free, Paleo & Whole30.

Chicken Piccata

Print This
Serves: 2 Prep Time: 10 Minutes Cooking Time: 25 Minutes

Ingredients

  • 3 large chicken breasts, cut into strips
  • 3 shallots, finely diced
  • 4 slices of lemon
  • 3 cloves of garlic, minced
  • 150ml chicken stock
  • 30g (1/4 cup) ground almonds
  • 2-3 tbsp capers
  • 2 tsp olive oil
  • 1 tsp ghee
  • Salt and black pepper

Instructions

  1. Place the ground almonds in a bowl and season, coat the chicken in the almond until lightly covered all over.
  2. Heat the olive oil in a frying pan and then add the chicken, cook for 3-4 minutes each side, until cooked through.
  3. Add the ghee to the pan and allow to melt, then add shallots & garlic and saute down for 2-3 minutes before adding the stock and lemon slices.
  4. Next, add the capers and cook until the sauce is reduced by about half.
  5. Add the chicken back to the pan for 2-3 minutes and cover in the sauce.
  6. Serve and enjoy!
Chicken Piccata was last modified: February 28th, 2018 by thewonkyspatula
Chicken Piccata was last modified: February 28th, 2018 by thewonkyspatula
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Hi I'm Nicola, author of The Wonky Spatula, thanks for stopping by! I hope you enjoy my site and are inspired to try new things. Cook healthy, live happy. I love seeing recreations my recipes so be sure to #thewonkyspatula if you are posting on social media!

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