Chicken Piccata with Lemon Caper Sauce


For the Chicken:
½ c almond flour
½ tsp salt
Freshly ground black pepper
1 ¼ pounds chicken breast
2 Tbsp extra-virgin olive oil

For the Sauce:
¼ c dry white wine
1 c chicken bone broth
1 teaspoon arrowroot powder
2 tsp lemon juice
1 Tbsp capers, chopped
2 Tbsp parsley


  1. Mix flour, salt, and pepper in a bag.
  2. Cut chicken into strips. Place chicken into the bag in a single layer. Pound with a mallet until 1/4 –inch thick. Coat completely with seasoned flour.
  3. Heat large skillet over medium-high heat and add oil. When shimmering, add chicken o the pan in a single layer. Cook until opaque about half way through (around 2 min), then turn chicken and cook through (about 2 min). Remove chicken from pan.
  4.  With heat off, add wine to the pan, scraping chicken bits from bottom of the pan using a wooden spoon.
  5. Add ¾ c broth and simmer for 5 min. Wisk remaining ¼ c broth and arrowroot together, bringing to a simmer while stiring.
  6. Reduce heat to low, and stir in lemon juice and capers.
  7. Add chicken back to the pan to reheat and coat with sauce.
  8. Sprinkle with parsley and serve