Saturday, December 17, 2011

Gluten Free Chicken Piccata

2-4 boneless, skinless chicken breast halves (1½ pounds total)
½ cup blanched almond flour
½ teaspoon celtic sea salt
½ teaspoon all purpose chef's shake
5 tablespoons grapeseed oil
5 tablespoons olive oil
¼ cup lemon juice
1 cup chicken stock
¼ cup brined capers
¼ cup fresh chopped parsley

1) Cut the chicken breasts in half horizontally, butterflying them open --if the pieces are large, cut them each into two pieces after you cut them in half

2) Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick

3) Mix together flour, salt and chef's shake

4) Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated

5) Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side

6) Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet

7) Place plate of chicken breasts in the a warm oven while preparing the sauce

8) Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce

9) Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil

10) Plate the chicken, pour the sauce over it and sprinkle with parsley

Serve

Serves 4 to 6

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