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Recipe: Creamy Lemon Chicken Piccata

Published  February 8, 2019 11:22am CST
FOX 26 Houston

Simple swaps can make any dish healthier.

Chef Adrian Garcia with completeeats.com shared a recipe for creamy lemon chicken piccata with some healthier substitutes.

Creamy Lemon Chicken Piccata (Serves 4)
1 large spaghetti squash - seeded and halved
4 thin sliced chicken breasts - boneless & skinless
4 tbsp olive oil
2 tbsp Almond Flour
salt and pepper
Lemon Sauce
1 can coconut cream
3 cloves of garlic- chopped
2 tbsp yellow onion- diced
1 cup chicken or vegetable broth
1 lemon - juice and zest
1 tbsp capers 
1 tsp arrow root 
salt to taste

SQUASH

Preheat oven to 425 degrees Fahrenheit . Slice end off of squash, place knife down center of open end, and carefully slice down and around, opening  it in half. Remove seeds with a spoon or ice cream scoop. Place facing up, on foiled baking sheet, season with 1 tsp sea salt each piece, 1 tbsp black pepper, and place any herbs or fresh garlic in the center of each for extra flavor if desired. Lightly drizzle 1 tbsp olive over each piece. Place squash in the oven for about 30 minutes or until center is tender and lightly charred. Start your sauce. When squash is finished, take fork and pull the "meat" in the center until it shreds. Set aside for later. 

SAUCE

Heat a skillet on medium low heat. Add 2 tbsp olive  oil, garlic cloves, and onion. Saute for 3 minutes, then add coconut cream, lemon zest, lemon juice, and broth. Bring to a simmer and reduce for about 10 minutes or until reduced by half the amount. Add arrowroot to thicken if necessary. 

CHICKEN

Add 2 tbsp olive or butter (keto diet) to a skillet on medium heat, pre-heat for 2 minutes. Sprinkle chicken with almond flour evenly, and 1/2 tsp salt and pepper each piece, then cook in skillet, on medium heat for about 3-4 minutes each side, until golden brown and temp reaches 165 degrees in center. Chicken should be firm to taste. Remove and allow chicken to rest for 10 minutes covered. Toss cooked squash in finished lemon cream sauce, season with salt pepper if desired. Serve chicken over spaghetti squash, finish with extra capers and sauce if you would like.