Easy Weeknight Gluten Free Chicken

Easy Weeknight Gluten Free Chicken Piccata,ready in less than 30 Minutes! This recipe is Low Carb, Paleo, Whole 30, low calorie, gluten free, and dairy free

Ingredients

• 2 chicken breasts , 700g (approx.) butterflied, skinless and boneless
• 1/2 cup almond flour , 45g
• 1 tbsp nutritional yeast , optional, make sure it's gluten free
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tbsp oil
• 3/4 cup gluten free chicken stock , 190mls
• 2 tbsp fresh lemon juice
• 1/4 cup capers , rinsed in cold water
• 1 tbsp arrowroot , or cornstarch if not paleo/w30
• 1/4 cup parsley , finely chopped for garnish
• lemons , thinly sliced for garnish

Instructions

1. Have you watched the step by step recipe video yet? it's just above the recipe card on mobile, and will autoplay in the sidebar on desktop as you scroll.
2. (For details on my 2015 version of this recipe which had no 'breading', please see recipe notes.)
3. butterfly the chicken breasts by cutting them in half lengthways. on a flat plate mix together the almond flour, nutritional yeast, salt and pepper.

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