Print

Chicken Piccata

Course Entrees
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Gluten Free
Nutrition 1/2 cup serving, 500 calories or less, 7g+ fiber, 7g+ protein
Prep Time 12 minutes
Cook Time 10 minutes
Total Time 22 minutes
Servings 4 servings

Ingredients

  • 2 chicken breast skinless and boneless; cut horizontally and pounded to 1/4 inch thickness
  • salt and pepper freshly cracked, to taste
  • 4 tbsp almond flour or regular flour
  • 3 tbsp butter unsalted; divided
  • 2 tbsp olive oil
  • 1/3 cup lemon juice fresh
  • 2/3 cup chicken broth
  • 3 tsp capers baby; drained
  • 2 tsp garlic minced
  • 1/2 tsp Italian seasoning
  • 1/4 tsp paprika smoked (optional)
  • 1 15 oz can chickpeas no-salt; rinsed and drained
  • 1 cup kale stems removed and chopped
  • lemon wedges, for garnish (optional)

Instructions

  1. Season chicken with salt and pepper and dust with a light coating of flour, shaking off any excess.
  2. Heat 1 tablespoon of butter and olive oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 3–4 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
  3. Add remaining butter, lemon juice, chicken broth, capers, , garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits. Add chickpeas and cook for 1-2 minutes, allowing the sauce to simmer and thicken.
  4. Add kale and then the chicken back to the skillet and cook for an additional 2 minutes or until the kale has wilted and the chicken is heated through.
  5. Adjust seasonings as needed and sprinkle with fresh parsley. Alternatively you can pour the sauce over the chicken and garnish with parsley and lemon wedges, if desired.