Chicken Picatta

Chicken is a high protein, low fat food. There are many ways you can prepare chicken, and adding lemon makes the meat tender and juicier!

When combined with lemons and capers, you get a nutritious meal that keeps you full, and loaded with the high amino acid, homocysteine. This nutrient is beneficial for heart disease prevention.


Chicken Picatta

Servings: 4

Prep Time: 15 Minutes

Cook Time: 20 Minutes

Leftovers: Save 2 servings for next-day dinner or lunch


  • 8 Chicken cutlets or 4 large butterflied chicken breasts, pounded thin
  • 3 tbs. coconut oil
  • 2 cups almond flour
  • 5 Tbs. butter
  • 1⁄2 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 cup chicken broth
  • 2 lemons, juiced
  • 1 lemon, thinly sliced
  • 3 tbs. capers 
  • 2 tbsp. parsley, chopped
  • salt and pepper to taste


  1. Season chicken on each side with salt and pepper.
  2. In large skillet over medium-high heat, melt coconut oil.
  3. Dredge cutlets in a shallow dish filled with almond flour, coating well.
  4. Two at a time (or however many fit in your skillet while still allowing sufficient space), cook chicken 3 minutes per side or until browned and cooked through, depending on thickness.
  5. Keep cooked chicken warm on an oven-safe dish in 200°F oven.
  6. Cook remaining cutlets (add coconut oil if needed).
  7. Once finished cooking chicken cutlets, add 5 tablespoons bu er to skillet and scrape browned bits well. Alternatively, if you want a clear sauce, scoop out any toasty almond flour bits le behind.
  8. Reduce heat to medium-low. Add onions and garlic. Cook until fragrant and onions are translucent.
  9. Pour in broth and lemon juice.
  10. Turn heat to high and reduce liquid by half.
  11. Add sliced lemon, capers, parsley, and salt and pepper to taste. Reduce heat to low.
  12. Add chicken to the pan and warm it back up before serving.


Nutrition Facts
Servings 4.0
Amount Per Serving
calories 659
% Daily Value *
Total Fat 38 g 58 %
Saturated Fat 20 g 100 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 2 g
Trans Fat 0 g
Cholesterol 202 mg 67 %
Sodium 370 mg 15 %
Potassium 543 mg 16 %
Total Carbohydrate 23 g 8 %
Dietary Fiber 3 g 13 %
Sugars 3 g
Protein 47 g 95 %
Vitamin A 125 %
Vitamin C 29 %
Calcium 14 %
Iron 4 %