Chicken Picatta (Scd)

READY IN: 35mins
Recipe by susan 9

source: www.scdrecipe.com/recipes/print/416/ Posted on SCDRecipe.com, a collection of recipes intended to help people with inflammatory bowel disease, IBS, Crohn's, colitis, diverticulitis, SIBO, autism, and/or ADHD. All recipes adhere to the Specific Carbohydrate Diet as described in Elaine Gottschall's book Breaking the Vicious Cycle.

Top Review by Johnsdeere

The "breaded" chicken sold me on this dish. The two lemons provided just the right amount of tang to the dish infact if you want more flavor, I suggest using a additional lemon. I used 1 cup of almond flour instead of the 3/4 cup the directions suggested, and I used a beaten egg to dip the chicken in prior to dipping it in the "breading" mixture to help adhere the the "breading" to the chicken. This is the second recipe of yours that I have used almond flour as "breading" and my husband and I are sold on it. Thank you for the tasty recipe. Made for PAC Spring 2011.

Ingredients Nutrition

  • 4 chicken breasts, boned and split (I always used skinned and I have even used boneless thighs)
  • 34 cup almond flour (seasoned with salt, pepper, and fresh garlic pressed)
  • 14 cup butter
  • 2 lemons (to taste)
  • 3 ounces capers
  • 14 cup parsley

Directions

  1. Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
  2. Pour juice of 2 lemons over chicken.
  3. Reduce heat, cover and cook 8-10 minutes (or until cooked through).
  4. Add capers and parsley; stir and baste chicken with pan juices.

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