Creamy Chicken Piccata with Kale & Kelp Noodles, Serves 2
We re-created a classic here using dairy-free and gluten-free ingredients. The use of kelp noodles keeps this a low-carb and cleanse-friendly dish.
- 8 oz. kelp noodles
- 3 Tbsp plus 2 tsp arrowroot flour
- 2 skinless, boneless chicken breasts
- Salt, pepper to taste
- 2 Tbsp ghee or extra-virgin olive oil
- ½ Tbsp extra-virgin olive oil
- 1 clove garlic, minced
- 1 cup chicken broth, low sodium
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp capers
- Juice from 1 lemon
- ½ cup full-fat coconut milk, unsweetened
- 1 bunch lacinato kale, destemmed, cleaned, and chopped (approx. 4 cups)
- Rinse and prepare kelp noodles according to directions on package, then set aside.
- Preheat oven to 350?.
- Add 3 Tbsp of arrowroot flour to a shallow plate. Clean and season chicken with salt and pepper on both sides, then dredge through the flour slowly to cover. Shake off any excess flour and set chicken aside on a new clean plate. Discard the remaining flour.
- In an oven-safe skillet, melt ghee or heat olive oil over medium. Add chicken and cook on both sides until golden brown, approximately 3–4 minutes per side. It won’t cook all the way through; this step is just to sear each side. Remove the chicken and set aside.
- Discard the leftover ghee/oil from the pan and add in the ½ Tbsp olive oil, reducing the heat to medium-low. Whisk in the 2 tsp of arrowroot flour until a paste forms. Stir in minced garlic, then slowly add in the chicken broth. The sauce should start to thicken as you stir.
- Add in the parsley, capers, and lemon juice and continue to stir. Add in the coconut milk and season with salt and pepper to taste while continuing to mix.
- Add chopped kale and stir into the sauce until the greens are wilted and incorporated.
- Return the chicken to the skillet, nestled into the kale and sauce. Place the skillet in the oven and cook for approximately 30 minutes until chicken is cooked through.
- Finally, when chicken is cooked, add the kelp noodles to the skillet and toss with tongs so they get coated in the sauce and kale. Finish off with some more chopped parsley, salt, and pepper.
Source: Dr Frank Lipman