A wind on the exemplary Italian dish Chicken Piccata utilizing walnuts as a without grain alternative. You'll adore this one-container dish that meets up in under 20 minutes!

Gracious hello folks, simply one more 20 minute supper for all of you to appreciate on a bustling weeknight. 20 minutes is pretty much all the time I have amid the week to make supper… … you as well?? All things considered, you've gone to the correct formula. I am so happily glad on how tasty this formula turned out. Basic fixings, so much flavor, and brimming with solid goodness! I have delighted in a couple of various varieties of chicken piccata, yet I adore this Gluten-Free and Paleo choice. The expansion of California Walnuts was totally immaculate; it gave this dish only the appropriate measure of surface and flavor.

For this chicken piccata, the walnuts were effectively separated in a nourishment processor to make a brittle blend that makes a simple trade for bread scraps! I covered each bit of chicken with a solid measure of beat walnuts.

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  •  4 medium sized chicken breasts
  •  1 cup walnuts
  •  Salt and Pepper
  •  3 tbsp olive oil
  •  2 cloves garlic crushed
  •  2 lemons
  •  1 cup chicken broth
  •  2 tbsp drained capers
  •  2 tbsp chopped fresh parsley
  •  2 tsp arrowroot starch optional
  •  1 tbsp water
  1. Begin by heating up a large skillet to medium high heat.
  2. While pan is heating, pound chicken breasts so they are about 1/2 inch thick. Season with salt and pepper
  3. Pulse walnuts in a food processor until it resembles a corse crumbly mixture, place inside a shallow bowl.
  4. Place seasoned chicken breasts in the walnut coating, getting both sides.
  5. Add 2 tbsp olive oil to the skillet, and all the chicken breasts into the pan. Reduce the heat to medium. Cook for approximately 2-3 minutes per side. Outside should be golden and crispy, and the inside should be cooked through. If your pan is too hot, remove from heat to prevent burning the walnuts. DO NOT OVERCOOK!! Remove to a plate and cover with foil to keep warm.
  6. Juice one of the lemons, and slice the other for serving (or juice it for the sauce if you want it EXTRA lemon-y, adjust to your taste).
  7. Now make the lemon sauce: add the remaining 1 tbsp olive oil (may need an extra tbsp), and scrape up any of the brown bits on the pan. Add garlic and cook for about 30 seconds. Add lemon juice, chicken broth, and capers while you continue to scrape around the pan. Sauce should bubble and begin to thicken after 2-3 minutes. If you would like the sauce to be thicker, you can always add 2 tsp arrowroot starch with 1tbsp water and mix into the sauce.
  8. Pour sauce over chicken and serve immediately with lemon slices and chopped parsley.
For more detail : bit.ly/2clc5L4

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