Chicken Picatta Scd
Experience the vibrant flavors of *Chicken Picatta SCD*, a gluten-free and grain-free twist on the classic Italian dish, tailored for those following the Specific Carbohydrate Diet (SCD). Succulent chicken breasts are coated in a light almond flour crust, then pan-seared to golden perfection in a flavorful blend of ghee and olive oil. The dish is brought to life with a zesty lemon-caper sauce, subtly infused with garlic and simmered with SCD-legal chicken stock for depth. Finished with fresh parsley and delicate lemon slices, this healthy yet indulgent recipe is perfect for an elegant dinner or a flavorful weeknight meal. Pair it with sautéed zucchini or cauliflower rice for a wholesome, SCD-compliant feast!
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Recipe Information
Ingredients
- 2 pieces Chicken breasts, boneless and skinless
- 0.5 cups Almond flour
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 3 tablespoons Ghee (or SCD-legal butter)
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves, minced
- 0.5 cups Chicken stock (SCD-legal)
- 0.25 cups Fresh lemon juice
- 2 tablespoons Capers, rinsed and drained
- 2 tablespoons Fresh parsley, chopped
- 1 piece Lemon, sliced thinly for garnish
Instructions
Place chicken breasts between two pieces of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch.
In a shallow dish, mix almond flour, salt, and black pepper.
Dredge the chicken breasts in the almond flour mixture, shaking off any excess.
In a large skillet, heat 2 tablespoons of ghee and 2 tablespoons of olive oil over medium heat.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the remaining 1 tablespoon of ghee. Sauté the minced garlic until fragrant, about 30 seconds.
Deglaze the pan by adding the chicken stock and fresh lemon juice, scraping up any browned bits from the bottom of the skillet.
Stir in the capers and let the sauce simmer for 2-3 minutes to slightly reduce.
Return the chicken breasts to the skillet, spooning the sauce over them. Simmer for another 2 minutes to warm through.
Transfer the chicken to serving plates, spoon the sauce over the top, and garnish with fresh parsley and lemon slices.
Serve immediately with your favorite SCD-friendly sides, such as sautéed zucchini or cauliflower rice.
Nutrition Facts
Calories |
1523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.8 g | 138% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 2325 mg | 101% | |
| Total Carbohydrate | 19.0 g | 7% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 3.5 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1092 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
