Low Fat Chicken Piccata [Gluten Free]
Thinly sliced, moist and tender chicken with fantastic seasonings and melt in your mouth texture, all in less than 30 minutes! Yes, it can be done. This recipe is a simple adaption from my original low fat chicken piccata, which is still fantastic but needed a little change.
Adding a small amount of gluten free flour to the chicken breast before browning them in a pan creates a juicy piece of meat that even your kids will find appetizing! You can certainly use whatever flour you have on hand if gluten is not an issue in your house.
Only 7 ingredients plus seasonings needed here and no oven required, all made on the stove. My kind of meal is one that can be made in less than 30 minutes on any weeknight that the whole family will love and this is a winner! My original recipe was a bit too lemony for the kids (Hubby and I love that version) so they like this adaption much better and of course it’s also picky hubby approved too!
If you’re looking for a completely carb free version the original recipe is the way to go, Healthy Low Fat Chicken Piccata.
You might also like:
- Pork Piccata with kale
- Healthier Chicken Parmesan
- Healthy Baked Chicken Fingers
- Parmesan Crusted Chicken Breasts
Low Fat Chicken Piccata [Gluten Free]
Ingredients
- 40 ounces chicken breasts skinless, boneless, cut in half
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup gluten free flour I used King Arthur's
- 2 tablespoons olive oil
- 1 cup chicken broth low sodium
- 4 garlic cloves minced
- 1/4 cup capers rinsed
- 1/4 cup lemon juice
- 1 tablespoon fresh parsley chopped
Instructions
- Place each chicken breast portion between two pieces of plastic wrap.
- Using the flat side of a meat mallet, pound each breast until its about 1/4 inch thick.
- Remove top plastic wrap and salt and pepper chicken then dredge in flour. Shake off excess flour.
- Heat a large saute pan with oil.
- Cook chicken until lightly browned and no longer pink in center, turning halfway through cooking.
- Remove chicken and set aside in a covered container to keep warm.
- Reduce heat to low. Add broth, garlic, capers, and lemon juice to saute pan and simmer for about 2 minutes until slightly reduced.
- Return chicken to pan and heat through.
- Serve chicken with capers and lemon juices over top and sprinkle with parsley.
Notes
Nutrition
About Brenda
Brenda Bennett is a certified Nutritional Therapy Practitioner, certified Sugar Detox Coach, certified Keto Coach and certified Life Coach. She has been Sugar Free & Refined carb free for 17 years and has written 2 cookbooks, Sugar-Free Mom, and Naturally Keto and her 3rd book The 30-Day Sugar Elimination Diet, is a four part program to help you detox from sugar, eliminate cravings, balance blood sugar and lose weight all while eating a delicious, nutrient dense whole foods. Meal plan offers two tracks to follow, low carb or keto. She is the founder of the Sugar Free Fresh Start course and Sugar Free Tribe weight loss membership. Learn more.
I made this last night and it was excellent! It is very rare to satisfy my entire family. It was a big hit ! I will be making this again:)
When I plug into my fitness pal, it comes up with double the fat! How did you only get 6 grams of fat for this recipe?
Ok, so the comments are from 2013, and I am responding in 2018, but I just ran across the recipe. I have a question about the nutritional information listed. It states that a serving size is 1 gram. Is that a type-o, is it supposed to be 100 grams?
My recipe plug in had a glitch, i fixed it now thanks for mentioning it.
Would this be good to make ahead and then reheat? Making for a friend after surgery. Thank you
Yes and I’ve done that, still very good after reheating.
Can you use coconut flour?
Can you use coconut flour?
Haven’t tried it with coconut flour. Please let me know if you do.
I used 1/2 cup coconut shred and 1/4 cup coconut flour it worked great and the coconut after cooking offered a touch of toasted coconut flavor that complimented the lemon.
Yum I love those substitutions! Thanks for sharing Jen!
Capers are so unique and fun to use in recipes once in a while–just to change things up! Great, healthier recipe to try–thanks!
I think you accidentally put that you sued flour instead of used flour.
ahh thanks for catching that!
That looks delish!