Chicken Piccata is a great traditional Italian recipe. I made a modern and healthy version I’d like to share with you! I used almond flour instead of white flour to dredge the chicken in. I replaced the white wine with chicken stock for added minerals. The capers add a fantastic burst of flavor for an overall amazing dish! Capers are extremely flavorful little things, they are unripened flower buds from a Mediterranean bush called Capparis spinosa. You find them in the grocery store by the olives. The recipe is both Paleo and Keto, and is sure to be a crowd pleaser!


1 pound boneless skinless chicken thighs
1 cup almond flour
4 tablespoons butter
2 tablespoons olive oil
2 lemons
1/2 cup chicken stock
1/4 cup capers
1/4 cup fresh parsley


The best way I’ve found to flatten chicken is to lay a piece of plastic wrap on a cutting board, place one thigh on the plastic wrap then place another piece of plastic wrap over the thigh. Pound with a heavy flat object,  the flat side of a meat mallet, a rolling pin, a skillet, a wine bottle. Pound to about an even 1/4 inch thickness.

Season the thighs with salt and pepper then dredge in the almond flour

Melt the 2 tablespoons butter and 2 tablespoons olive oil in a large skillet, add the chicken and cook until brown, flip and brown the other side. You may need to add a little more butter and olive oil to get the chicken to brown.

Transfer to the chicken to a plate.

Squeeze the lemon juice into the pan, add the chicken stock and simmer for for 5-10 minutes. Stir scraping almond flour bits off the bottom and sides of the skillet. When the stock has thickened whisk in 2 tablespoons butter. Add the capers.

Pour the sauce over chicken and garnish with parsley.