Crunchy and juicy almond flour-encrusted morsels in a lemon caper sauce! Your dinner awaits…

Chicken Piccata is one of those dishes that feels classic yet never gets old. Thin chicken breasts breaded in crumbs and drizzled in a butter sauce… mmm you can almost hear the Frank Sinatra singing in the background!

My take on the Italian favorite is much lighter but just as flavorful. I used almond flour to keep the recipe grain (and gluten!) free and decided to cut up the chicken into bite-sized pieces so they cook even faster. This way you skip the breast pounding, dredging and breading altogether!

Here’s how you’ll make Grain-Free Chicken Piccata Nuggets:

Cut up the chicken breasts into bite-sized 1″ pieces.
Toss the chicken pieces in a mix of almond flour, salt, pepper and garlic powder.
Cook the chicken in a skillet then remove to make the sauce in the same pan.
Combine vinegar, chicken stock, lemon juice, garlic, capers and butter to create your sauce in less than 5 minutes!

TIPS FOR MAKING GRAIN-FREE CHICKEN PICCATA Nuggets

Try to cut your chicken breasts up into pieces that are as close to the same size as possible so each piece cooks at the same rate.
No egg is needed for the almond meal to stick to the chicken.
You can swap almond flour for another grain-free alternative, or use corn starch for a similar coating.

I hope you enjoy these little bites as much as we did!

Grain-Free Chicken Piccata Nuggets

Crunchy and juicy almond flour-encrusted morsels in a lemon caper sauce!

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Prep Time 3

Cook Time 15

Total Time 20

Course Main Course

Servings

Ingredients

2 boneless, skinless chicken breasts trimmed of fat
1 cup almond flour
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
2 tbs. olive oil or avocado oil

for lemon caper sauce:

½ cup white wine vinegar can sub champagne vinegar or regular vinegar
½ cup chicken stock
3 cloves garlic minced
3 tbs. butter or ghee
2 tbs. capers drained
1 tbs. olive oil or avocado oil
juice from half a lemon plus slices for serving

Instructions

Start by cutting the chicken breasts up into bite-sized, 1" pieces.
In a mixing bowl, use a whisk to combine the almond flour, salt, pepper and garlic powder.
Add the chicken pieces into the flour mixture and toss to coat.
In a large skillet, warm 2 tbs. olive oil then add in chicken. Let cook for 3-4 minutes before using tongs to flip, cooking the opposite side for another 3-4 minutes. Test to see if the chicken is cooked through by slicing into one piece; no pink should remain.
Remove cooked chicken from pan and use a paper towel to carefully clean out any remaining crumbs.
Make sauce by heating another 1 tbs. olive oil, then add minced garlic. Cook for one minute before adding vinegar, chicken stock and lemon juice. Let sauce simmer and cook down for 3-4 minutes before whisking in butter. Add chicken back to pan and top with capers and lemon slices!