Easy Chicken Piccata
Organic chicken breasts dredged in a seasoned flour blend, browned until golden, then simmered in a white wine, lemon, caper and artichoke heart sauce. Served with sweet potato spaghetti
Equipment
- 1 meat mallet
Ingredients
- 2-4 chicken breasts
- 1 cup arrowroot starch
- 1 tbsp salt
- 1 tbsp Italian seasoning blend
- 1 lemon- sliced
- 2 shallots- cut in half and sliced
- 1/2 cup white wine
- 1 1/2 cup chicken stock
- 2 cups spaghetti noodles I used gf sweet potato noodles from veggie craft
- 2 tbsp butter
- 1/4 cup capers
- 1/4 cup artichoke hearts
- 1/4 cup parsley- loosely chopped
- avocado oil for drizzling
- salt/pepper for taste
Instructions
- Place chicken in a large ziploc bag. Add in arrowroot starch, salt and Italian seasoning blend. Shake the bag to coat the chicken. Make sure all of the air is out of the ziploc bag, using the mallet pound the chicken on both sides to thin it out.
- Place a large pan over medium heat. Drizzle the bottom with avocado oil. When oil is hot place the chicken in the pan. Brown on each side for 4-5 minutes. Remove the chicken and place on a seperate plate.
- In the same pan add shallots and saute for a few minutes. Then add in the lemon slices to brown for a few minutes. Deglaze the pan with white wine. Let the wine reduce by half. Add in chicken stock, capers and artichoke hearts. Let the mixture come to a boil and then add chicken back into the pan. Pour in spaghetti noodles and cover the pan with a fitted lid. Let the mixture simmer on medium/low for 20 minutes, or until noodles are al dente.
- When noodles are cooked, add in butter. Taste the sauce and add in salt/pepper as needed for taste.
- Sprinkle the top with parsley and grated parmesan cheese. Serve the chicken with noodles and extra sauce. Enjoy!