Chicken Piccata with Spaghetti Squash


1 spaghetti squash

1/4 cup whipped butter, divided

1 tsp. plus 1/2 tsp. garlic powder

sea salt and black pepper to taste

1/4 cup almond flour

4 boneless skinless chicken breast cutlets, pounded to 1/4-inch thickness

1 cup low-sodium chicken broth

1/2 tsp. cornstarch

1/4 cup dry white wine

1/4 cup capers, drained (optional)

1/8 cup lemon juice

Wash the out side of a whole spaghetti squash and carefully cut 4 holes in the side, about mid-line.

Microwave whole squash for 6 minutes, or until soft enough to cut.

Slice in half, then scoop out and discard seeds.

Put spaghetti squash halves in a large microwave-safe dish.

Add 1/2 cup water, then cover and microwave for 7 minutes, or until soft.

Use a fork to scrape out spaghetti squash strands.

Thoroughly blot dry, with paper towels, removing as much moisture as possible.

Measure out 2 1/2 cups, and place in a medium bowl.

Add 1/8 cup butter, garlic powder, and salt and black pepper, then mix well. Cover to keep warm.

In a pie tin, mix flour with remaining 1/8 cup garlic powder.

Thoroughly coat chicken with the seasoned flour, pressing firmly to help it adhere.

Bring a skillet sprayed with nonstick spray to medium heat.

Cook chicken for about 4 minutes per side, until golden brown and cooked through.

Place chicken over spaghetti squash, and re-cover to keep warm.

To make the sauce, in a small nonstick pot, combine broth with cornstarch, and stir to dissolve.

Add wine, capers, lemon juice, and remaining 1/8 cup butter, then stir well.

Set heat to medium low and stirring frequently, cook until sauce is slightly thickened and bubbly, about 3 minutes.

Pour sauce over chicken and spaghetti squash then serve and enjoy.
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