Chicken piccata (gluten-free with almond flour)

An Italian chicken dish built on whole ingredients.

Servings: 4
Active time: 25 min
Total time: 35 min

Organic sourcing

Chicken, garlic, and parsley are impactful to choose organic. Organic chicken is raised without antibiotics; garlic and leafy herbs like parsley tend to have pesticide residues.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup almond flour
• to taste sea salt
• to taste fresh ground black pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1/2 cup chicken stock (ideally homemade)
• 1/4 cup fresh lemon juice
• 1/4 cup capers, drained
• 2 tbsp fresh parsley, chopped

Method

1. Slice each chicken breast in half horizontally to create thin cutlets. Season with salt and pepper.
2. Dredge the chicken cutlets in almond flour, shaking off excess.
3. Heat olive oil in a skillet over medium-high heat. Cook the chicken until golden, about 3-4 minutes per side. Transfer to a plate.
4. Lower the heat and add butter to the skillet. Add minced garlic and sauté until fragrant.
5. Add chicken stock, lemon juice, and capers. Bring to a simmer, scraping up brown bits from the pan.
6. Return the chicken to the skillet. Simmer until cooked through, about 5 minutes.
7. Garnish with chopped parsley before serving.

Notes

• Serve with a side of sautéed greens or a fresh salad.
• If almond flour is not available, use coconut flour as an alternative.
• The dish can be made ahead and gently reheated.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.