Lemon Chicken Piccata Recipe
Lemon Chicken Piccata brings a burst of vibrant Italian flavors to your table. Tender chicken cutlets are cooked in a creamy lemon-caper sauce that’s irresistible. This dish is fantastic for busy weeknights or special gatherings, offering a delightful taste with every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken breasts (pounded to ½ inch)
- Sea salt and black pepper, to taste
- 3 tablespoons blanched almond flour
- 2 tablespoons tapioca flour
- 3 tablespoons ghee (divided)
- 4 cloves garlic (minced)
- 1 small onion (chopped, about ½ cup)
- 1 cup chicken bone broth
- Juice of 1 lemon (about 3 tablespoons)
- ⅓ cup unsweetened coconut cream (blended for smoothness)
- 1½ teaspoons stone-ground mustard or Dijon (optional)
- ¼ cup capers (drained)
Instructions
- Prepare the Chicken: Start by pounding the chicken breasts until they’re an even thickness of about ½ inch. This helps them cook evenly. Season both sides generously with sea salt and black pepper.
- Dredge the Chicken: In a shallow bowl, mix the almond and tapioca flours. Heat 2 tablespoons of ghee in a large skillet over medium heat. Lightly dredge each chicken cutlet in the flour mixture, making sure to shake off any excess before placing them in the skillet.
- Cook the Chicken: Cook each cutlet for about 4 minutes per side until they’re golden brown and fully cooked. Once done, remove them from the skillet and set them aside on a plate.
- Make the Sauce: Lower the heat to medium-low and add the remaining 1 tablespoon of ghee to the skillet. Sauté the chopped onions until they’re translucent, which should take about 1 minute. Add the minced garlic and cook for another minute until it smells amazing!
- Add the Liquids: Pour in the chicken bone broth and fresh lemon juice, scraping up any flavorful brown bits from the bottom of the skillet. Bring to a gentle boil, then let it simmer for about 3 minutes to combine the flavors.
- Finish the Sauce: Lower the heat again and stir in the coconut cream and mustard (if using). Let it simmer gently for another minute until it’s smooth, then toss in the drained capers.
- Combine and Serve: Return the cooked chicken to the skillet, spoon that delicious sauce over the top, and let it simmer together for about 1–2 minutes before serving.
Notes
Serving Suggestions:
- Light Meal: Serve over sautéed cauliflower rice or zucchini noodles.
- Heartier Option: Pair it with creamy mashed potatoes or buttered pasta for a filling dinner.
Tips & Tricks:
- For even cooking, make sure to pound the chicken to a uniform thickness.
- Don’t overcrowd the pan—cook in batches if needed to ensure nice, even browning.
Storage & Reheating:
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, do it gently over low heat in a skillet, adding a splash of water or broth to keep it moist.
Find it online: https://paleo.recipes/lemon-chicken-piccata/