Name: New-Fashioned Chicken Piccata
Prep time: 20 min
Cook time: 35 min
Ingredients: 4 6- oz boneless (skinless chicken breasts, pounded to ½-inch thickness); ½ tsp sea salt + additional to taste; ground black pepper (to taste); 3 tbsp arrowroot starch; 2 tbsp blanched almond flour; 2 tbsp olive oil; 2 tbsp ghee; 1 cup chicken broth; ¼ cup fresh lemon juice; ½ cup coconut cream (canned coconut cream is not the same as canned coconut milk); 2 tsp mustard powder; ¼ cup drained capers; 1 tbsp fresh flat-leaf parsley (chopped)

New-Fashioned Chicken Piccata

Pair with your choice of cooked riced cauliflower, steamed broccoli or a green salad

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 35 mins

Servings 4

Ingredients

4 6- oz boneless skinless chicken breasts, pounded to ½-inch thickness
½ tsp sea salt + additional to taste
ground black pepper to taste
3 tbsp arrowroot starch
2 tbsp blanched almond flour
2 tbsp olive oil
2 tbsp ghee
1 cup chicken broth
¼ cup fresh lemon juice
½ cup coconut cream canned coconut cream is not the same as canned coconut milk
2 tsp mustard powder
¼ cup drained capers
1 tbsp fresh flat-leaf parsley chopped

Instructions

Season chicken with salt and pepper. On a plate, combine arrowroot and almond flour. Dredge chicken in flour mixture; set aside.
In a large skillet on medium, heat oil and ghee. Add chicken and cook until golden brown on underside, about 4 minutes. Flip and brown on other side until cooked through, about 3 minutes. Transfer to a plate.
To skillet, add broth and lemon juice. Increase heat to medium-high; bring to a boil, scraping skillet with a wooden spoon to dislodge any bits on the bottom of the pan. Cook to reduce sauce slightly.
Add coconut cream and mustard powder. Bring to a simmer and add capers. Return chicken to skillet and reduce heat to a simmer. Cook to heat chicken through, turning to coat in the sauce, about 2 minutes. Sprinkle with parsley.

New-Fashioned Chicken Piccata

Traditional

New-Fashioned Chicken Piccata

Ingredients

Instructions