New-Fashioned Chicken Piccata
Pair with your choice of cooked riced cauliflower, steamed broccoli or a green salad
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.