Chicken Piccata is a dinner staple in our house for a number of reasons. It uses ingredients that we always have on hand, it is fairly easy to make, it only uses one pan, and piccata is a FUN word to say! Not to mention, chicken piccata goes with just about every side dish you can imagine– except mashed sweet potatoes, that was a pretty weird combo.
Anyway, because chicken piccata is such a prevalent dish in our kitchen, J and I have perfected the recipe. So turn on your oven and sharpen your knives, because this is one recipe you have to try!
Paleo Chicken Piccata
Prep time
Cook time
Total time
Author: Kenzie Swanhart
Ingredients
- 2 lemons
- 1 lb of chicken breast
- ⅓ cup almond flour
- 2 tbsp coconut flour
- 4 tbsp butter
- 1 clove garlic, minced
- 1 cup chicken stock
- 2 tbsp drained capers
- 3 tbsp unsalted butter, softened
- 2 tbsp minced fresh parsley
- Salt and black pepper to taste
Instructions
- Combine almond flour and coconut flour in a shallow dish
- Season chicken with salt and pepper
- Coat each piece of chicken with flour mixture
- Heat a pan over medium-high heat until hot
- Add about 2 tablespoons butter to the pan
- Sauté the chicken (without moving them) until lightly browned on first side
- Turn over the chicken and cook until second side is lightly browned
- Remove the pan from heat
- Transfer chicken to plate
- Return to medium heat, add the garlic and sauté briefly
- Cut one lemon in half, slice one of the halves
- Add chicken stock and lemon slices to the pan
- Increase heat to high and scrape skillet bottom lightly
- Let simmer for about 4 minutes
- Juice the remaining lemon and a half into the pan, add the capers and let simmer briefly
- Remove pan from heat and add in butter, add parsley
- Spoon sauce over chicken and serve