Never made zoodles (zucchini noodles) before? I’m super picky about my paleo foods – prior to going gluten-free, I actually ate pretty much nothing other than fruit and pasta/grains. Surprisingly easy! Make it Fast and Easy with a Spiralizer The sauce is thickened slightly with tapioca flour…then the chicken and sauce is served over the zoodles. Then the lemon juice, onion, garlic, capers, and chicken broth are added and cooked. When the thin coating is crispy, the chicken is removed from the pan. Meanwhile, the zucchini noodles can be fried in another pan for 5-7 minutes. Transfer to the plate with the other chicken and keep tented with foil.The (paleo) healthy chicken piccata recipe begins by coating thinly sliced chicken breast cutlets in tapioca flour and pan frying them. Heat the other 1 tablespoon of avocado oil in the pan and repeat the process with the remaining 3 pieces of chicken. ![]() Transfer the browned chicken to a plate and tent with foil to keep in the moisture and to keep warm. Once the chicken browns on that side, turn the chicken over and brown on the other side, for approximately 3 to 4 minutes. ![]() Gross! So do half batches to prevent boiling and achieve that delicious browning.Ĭook about 3 to 4 minutes on one side. Be careful not to overcrowd the pan, because that will result in a large release of liquid from the chicken, lower the temperature of the pan, and cause your chicken to boil rather than brown. Once the pan is hot, add half of the chicken. You’ll want the pan good and hot before adding the chicken so that it browns without releasing all of the juices. Heat 1 tablespoon of avocado oil in a large frying pan over medium-high heat. Repeat until all chicken is coated in flour. Dredge chicken in flour, ensuring that both sides are well coated with flour. Sprinkle the chicken slices with salt and pepper on both sides. Repeat the process for all chicken breasts or tenders.įor a step-by-step guide with photos, check out this article by Martha Stewart on How to Butterfly a Chicken Breast. You’ll want the chicken to be nearly equal in thickness throughout (about 1/4 inch) to allow for even cooking. Flatten any thicker sections with a meat mallet, starting from the center and working your way out. Lay saran wrap over the chicken or place the chicken in a large plastic bag. It looks like a butterfly, hence the name. Once you’ve sliced through nearly all of the chicken, fold it open along the connected side, like opening a book. You will want to keep one side of the chicken connected along the length. If you are using small chicken tenders, do NOT cut all the way through. Otherwise you’ll end up with massive pieces of chicken. If you are using large chicken breasts, you will want to cut ALL the way through the chicken from end to end. To butterfly the chicken, take a sharp knife and slice the chicken in half horizontally, starting at the thicker end of the chicken and finishing at the thinner end. You can achieve this one of two ways, by butterflying the chicken or by flattening it with a meat mallet. One of the hallmarks of chicken piccata is the beautifully thin slices of chicken. It’s completely up to you! Step 1: Prepare the Chicken There is never any pressure on you to make a purchase. ![]() I only share links to companies and products I truly use and stand behind. As an Amazon Associate I earn from qualifying purchases at no extra cost to you. Disclosure: Some of the links in this post are affiliate links.
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