Healthy grain-free chicken piccata made with hazelnut or almond meal. That rich buttery lemon sauce over low carb breaded chicken is truly delicious. This post is sponsored by Bob’s Red Mill.
There is no doubt about it, Portland, Oregon is a foodie town through and through. It’s not just the sheer number of restaurants that defines it as such, but the amazing local food craftsmen and artisans, taking an astonishing amount of pride in their work. For someone who loves food as much as I do, it’s a beautiful thing to behold. I am in my element here. Portland suits my sensibilities. And really, I think I always knew it would. I already had a long-standing connection to this place, through my work with Bob’s Red Mill. If any national (international, really!) brand embodied the soul of food craftsmanship, it’s Bob’s Red Mill.
So of course on of the first things on the “agenda” when I landed in my new hometown was a visit to the mill to see it all in action. Being a Bob’s brand ambassador, I didn’t just get the the “run of the mill” tour that most tourists get. I was treated to a true behind the scenes look at all the inner workings of this well-loved establishment, replete with hair net and protective plastic eye wear. You know you’re special when you get the opportunity to put ridiculously ugly nylon netting over your hair!
Bob’s Red Mill has obviously grown far beyond a local food craftsman. That’s fairly obvious from the immense size of the facilities. But there is still true dedication to the quality of the product. And that becomes obvious as you are walking through the actual mill, seeing how carefully every step of the milling process is monitored, how all the gluten-free ingredients are kept very, VERY separate from anything possibly containing gluten, and how even with this precaution, the bags of milled ingredients are spot checked and tested for contamination. The demand for this kind of quality has grown exponentially over the past few decades, as evidenced by the huge 500 lb bags of milled flours and mixes. Seeing one of these huge bags is amazing enough, but then you walk into the warehouse and see them row upon row, stacked on shelving several layers high. Keeping up with that demand without sacrificing quality is what sets Bob’s apart and makes it so beloved by anyone who cares about their food.
And to think it all started with a couple of old stone grinding mills that Bob Moore bought almost as a hobby!
Bob’s is one of the best resources for people who have dietary restrictions, as they offer the best selection of alternative ingredients. As you may know, I am particularly partial to their hazelnut meal and am always trying to come up with new ways to use it. I bake with it frequently, but nut meals and flours make great breading for chicken and fish and I knew the hazelnut meal would make for a flavourful chicken piccata. I experimented a bit and found that the best way to get a good thick coating was to dredge the chicken once in the hazelnut flour, then dip into an egg wash and then back into the hazelnut flour (you could use the almond meal if you prefer). Then into a hot pan of melted butter for a good frying. Add some lemon juice, capers and some more butter, and there you have it. A delicious grain-free chicken piccata recipe.
Disclosure: This post is sponsored by Bob’s Red Mill. All recipes, photography, thoughts, opinions, random tangents, and incoherent ramblings are my own.
Nut-Crusted Chicken Piccata
- 1 large egg
- 1 ¼ cup Bob's Red Mill almond meal or hazelnut meal
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ lbs chicken tenders
- 8 tablespoon butter divided
- 2 cloves garlic minced
- 1 cup chicken broth
- ½ a lemon cut crosswise and thinly sliced
- ¼ cup lemon juice
- 2 tablespoon capers drained
- Salt and pepper to taste
- Preheat oven to 200F and set a baking rack over a large cookie sheet.
- Spread almond or hazelnut flour out on a large plate. Sprinkle with salt and pepper and then toss a little to combine. In another shallow bowl or dish, beat egg until frothy.
- Pat chicken tenders dry with paper towels. Deep each tender in nut meal and then dip in egg. Re-dip into nut meal to coat thoroughly.
- In a large skillet, heat 2 tablespoon butter over medium heat until melted and hot. Add half of the chicken tenders and cook until golden brown, about 3 minutes per side. Remove to oven and add another 2 tablespoon butter to the pan. Repeat with remaining tenders.
- Add garlic to pan and cook until fragrant, about 30 seconds. Add broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.
- Add lemon juice and capers, then add remaining butter in 4 pieces. Stir until melted and smooth. (If you want a thicker sauce, whisk in ¼ teaspoon xanthan gum right before serving). Season with salt and pepper.
- Serve chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon sauce over chicken before serving.
Saturated fatty acids: 11.21g
Total fat: 30.44g
Calories from fat: 273
Total dietary fiber: 2.72g