A traditional Chicken Piccata is very simply chicken breast cutlets browned and served with a pan sauce of lemon, butter and parsley. If you use chicken tenders pounded very thin, instead of the cutlets, this classic Italian dish can be prepared in 20 minutes or less. So easy and delicious, Chicken Piccata is perfect for a quick dinner recipe.
In North America you will often see this dish served with rice or pasta. In Italy however, it is usually served unaccompanied. You can eat it alone as a light meal, or add some sautéed vegetables to make it into a more substantial meal. You could even pair it with some soba noodles or cauliflower rice.
The combination of chicken and healthy vegetables makes it a great dish for your Candida diet – nutritious, easy to digest, and low in carbohydrates. A meal like this, free of pro-inflammatory ingredients like gluten or added sugars, will support good, long-term gut health.
- 1 lb. chicken tenders
- Salt and pepper
- 3 to 4 Tbsp. oil, such as olive or coconut
- ¼ cup onion, finely minced
- 1 clove garlic, finely minced
- 1½ cup chicken stock
- 1 tsp. coconut flour
- 1 Tbsp. butter
- 2 Tbsp. fresh lemon juice
- ¼ cup green olives, coarsely chopped (packed in water)
- 2 Tbsp. fresh parsley, finely chopped
- Thin slices of lemon for garnish (optional)
- Preheat the oven to 250 degrees F (120 degrees C).
- Place each chicken tender between two sheets of waxed paper or plastic wrap and pound evenly to about 1/4 inch thickness. Sprinkle both sides of each tender with salt and pepper, set aside.
- In a large skillet, heat one tablespoon oil over medium-high heat. Add 3 chicken tenders to skillet and cook 1 to 2 minutes on each side or until cooked through and lightly browned. Repeat with remaining chicken tenders, adding a tablespoon of oil as needed. Transfer chicken tenders to a platter and keep in warm oven until ready to serve.
- In the same skillet, heat one tablespoon of oil over medium heat. Add onions and garlic and sauté for 1 minute. Whisk in chicken broth and coconut flour and simmer sauce until reduced and thickened, about 2 to 3 minutes. Remove skillet from heat and add butter, lemon juice and chopped olives, stir to combine. Pour sauce over chicken tenders and sprinkle with parsley and garnish with lemon slices. Serve.
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This was so amazingly tasty! Everyone loved it from my husband all the way down to my 5 year old! I traded green olives for capers because that’s what I had on hand and it was great!
I made this for supper tonight. It was delicious. Everyone liked it. Thank you!
This was absolutely delicious! I have made it several times now and my family loves it. I used both capers and olives. And I used organic chicken thighs pounded thin and it was wonderful. It’s one of my new go-to dinners. It’s lovely with Quinoa and asparagus.
Is there any substitute for the chicken stock? what I’ve found so far contains yeast extract or some other ingredient which isn’t candida friendly.
Hi – Pacific Foods, Imagine, and Trader Joe’s brands all are yeast/sugar/gluten free! Happy Cooking!
i used Pacific Organic Chicken Bone Stock. The ingredients are “Organic Chicken Stock, (Water, Chicken, Rosemary extract)”
How long do you leave the chicken in the oven because it says to pre heat the oven to 250 degrees?
The oven is just used to keep the chicken warm while you prepare the rest of the food. It’s optional 🙂
Yes! Yes! Yes! Absolutely delicious, I am so happy, I am writing this in the middle of eating.
Yay! Thank you!
My sauce is too thin. ? I put a tsp of rice flour in. I don’t have coconut flour. I tried a little corn starch too.
This was just so delicious a different flavor no sugar and no gluten, I diddnt have the flour so I used potatoe starch and fresh chicken stock!!!!! Boy was this good and super easy!!!
This was so good and easy to make! I paired it with steamed veggies. I will definitely make again!
Are capers able to be used instead of olives?