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Chicken Piccata


2 chicken breasts, butterflied then cut in separate halves

1/3-1/2 cup cassava flour (or sub gluten-free flour blend or regular flour if not gluten-free)

olive oil

juice of 1/2 lemon

3 slices from other half of lemon

3 tablespoons drained capers

1 cup chicken broth

salt and pepper

chopped parsley (optional, to garnish)


Place the butterflied chicken breasts between two sheets of parchment paper and pound with a flat heavy object of choice! Flatten until maybe 1/3" thin.

Place the flour in a bowl and season with salt and pepper. Rinse the flattened chicken pieces in water, then coat both sides in the flour.

Heat a skillet over medium heat and then add oil. Add the chicken pieces and sear for 1-2 minutes on each side until slightly browned. Remove chicken to a plate.

To the same pan add the lemon juice, slices, capers, and broth. Simmer for a minute or two then add the chicken back to the pan. Simmer for 5 minutes or until the chicken cooks through and the sauce thickens.

Serve on a plate topped with parsley. Rice and vegetables make good sides.

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