Chicken Piccata

Chicken Piccata is one of those meals that feels restaurant-quality but is actually simple enough to make at home on a busy weeknight.

I love this version because it keeps things clean and functional—no cooking wine, gluten-free flour, and simple, real ingredients that support your body while still delivering incredible flavor.

It’s a great example of how you can take a classic dish and tweak it just enough to support balanced blood sugar, quality protein intake, and overall nutrient density—without sacrificing taste.

Whether you’re cooking for your family or just want something quick, light, and satisfying, this is a go-to meal that checks all the boxes.

Ingredients:

• 2 pounds chicken breast

• Salt and pepper

• 2 tablespoons butter

• 3 tablespoons extra virgin olive oil

• ½ cup flour (or almond flour for gluten-free option)

• ¼ cup shallots diced

• 3 cloves of garlic crushed

• ½ cup chicken broth

• juice from a lemon

• 3 tablespoons capers

Directions:

1. Prep the chicken

Cut and lightly pound chicken to even thickness. Season with salt and pepper, then lightly dredge in flour (shake off excess).

2. Sear

Heat olive oil in a large skillet over medium-high heat. Cook chicken for about 3–4 minutes per side until golden and cooked through.Remove and set aside.

3. Build the sauce

In the same pan:

• Add butter + garlic + shallots → sauté ~30 seconds

• Pour in chicken broth + lemon juice

• Scrape up the browned bits (this is where the flavor is)

4. Finish

Add capers and let sauce simmer 3-5 minutes. Pour the sauce over the chicken and serve immediately.

5. Serve

Top with fresh parsley and lemon slices.