Lemon Chicken Piccata
A paleo, Whole30, and keto-friendly version of the classic lemon chicken piccata, made with a creamy lemon sauce and capers.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
- 1/2 cup almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons ghee or clarified butter
- 3 cloves garlic, minced
- 1/2 cup chicken bone broth
- 1/4 cup fresh lemon juice
- 1/4 cup coconut cream
- 1 tablespoon stone ground mustard (optional)
- 1/4 cup capers, drained
- Fresh parsley, chopped (for garnish)
Notes
Serve with sautéed cauliflower rice or zucchini noodles for a complete meal.
Instructions
- 1
In a shallow bowl, mix almond flour, tapioca flour, salt, and pepper.
- 2
Dredge each chicken breast in the flour mixture, coating both sides.
- 3
Heat olive oil and ghee in a large skillet over medium heat.
- 4
Add chicken to the skillet and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- 5
In the same skillet, add minced garlic and sauté for 30 seconds.
- 6
Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
- 7
Stir in coconut cream and mustard (if using), and bring the sauce to a simmer.
- 8
Add capers and return the chicken to the skillet. Simmer for 2-3 minutes to heat through.
- 9
Garnish with chopped parsley and serve.