Grain-Free, Nut-Free Chicken Piccata | Bloom Nutrition | Kristen Hobson

Chicken Piccata

Written by on in AIP, Low-FODMAP, Recipes, SIBO

I threw this together a couple weeks ago and paired it with some freshly-spiralized zoodles (zucchini noodles), and it turned out so good!

Who needs wheat flour? I subbed cassava flour for regular flour and it worked out just fine.

Let me know in the comments below if you try this out. I’d love to hear from you! All of the ingredients are meant to maximize flavor, but if you don’t have a couple of the optional items on hand, it’ll still turn out awesome.

Check out my notes below the recipe if you’re short on time.

Yield

4 servings

Prep Time

20 minutes

Cooking Time

20 minutes

Difficulty

Medium

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Ingredients

  • 2 chicken breasts (boneless and skinless)
  • 1/2 teaspoon sea salt, divided, and some for seasoning
  • 1/2 cup cassava flour
  • 1/4 cup arrowroot starch
  • 1 tablespoon nutritional yeast (optional)
  • 3 tablespoons olive oil
  • 2-3 cloves garlic, minced (if not eating low-FODMAP)
  • 3/4 cup chicken bone broth or chicken stock
  • 1/4 cup capers, rinsed
  • 1 tablespoon butter or ghee
  • 1/8 cup sun-dried tomatoes in olive oil, chopped (avoid to make AIP)
  • 1 tablespoon garlic-infused oil (if eating low-FODMAP)
  • 3 lemon slices, halved
  • 1 tablespoon lemon juice
  • kuzu starch (optional)
  • 1/4 cup chopped fresh parsley
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directions

  • Slice chicken breasts lengthwise into filets to make 4 pieces of chicken. Pound each with a kitchen mallet until about 1/4 inch thick. Season both sides with sea salt (and pepper if desired, unless you’re on the AIP).
  • In a medium, flat-ish bowl, mix 1/4 tsp sea salt with the cassava flour, arrowroot starch, and nutritional yeast. Dredge each of the 4 pieces of chicken in the flour mixture until well-coated; set aside.
  • Warm the olive oil in a large skillet over medium heat.
  • Carefully pan-fry each of the chicken pieces in the oil 4-5 minutes per side, or until golden brown and cooked through. You may have to do this one at a time or may be able to do at least 2 at the same time.
  • Transfer your browned chicken filets to a paper towel-lined plate or tray.
  • Do not empty the pan and reduce heat to medium-low. Add garlic or garlic oil (depending on which one you’re using), broth, capers, sun-dried tomatoes, butter/ ghee, remaining 1/4 teaspoon sea salt, lemon juice, and lemon slices to the pan. Scrape any little bits off the bottom of the pan and sauté for about a minute.
  • Bring the stock to a light simmer and reduce by half. Or, if you’re impatient like me, just cook for another couple of minutes. I like to add a tablespoon of kuzu starch** at this point to thicken it up instead of reducing the volume (but it might not be as flavorful). I love lots of sauce! Feel free to add an extra teaspoon or two of butter as well.
  • Toss the browned chicken in the pan with the sauce and garnish with the chopped parsley. Serve with lots of veggies! I paired mine with a lot of zoodles.

**Note about kuzu starch:

In a small bowl, mix 1 tablespoon kuzu starch with 3 tablespoons COLD water. Mix as thoroughly as possible before adding to simmering sauce. Give it a few stirs and watch it thicken in about 15 seconds!

I love kuzu starch because it’s flavorless, grain-free, and supposedly helps strengthen your intestines. And works super quickly.

Short on time?

Skip steps 1-5 and just bake the 2 chicken breasts at 375F degrees until done, probably 20-30 minutes depending on your oven. The internal temperature of the meat should be 165F degrees or higher.