The Best Chicken Piccata Recipe

By Ellie

2 Person

30 Minutes

702 Calories

Who knew that by simply dredging chicken breasts in flour and serving them with a tangy sauce that you would end up with one of the best Italian chicken dishes of all time? Chicken piccata is always a crowd favorite with its golden-browned chicken breasts and a delicious sauce combining lemon juice, butter, capers. If you’re feeling extra fancy, add a splash of wine. Unfortunately, the way piccata is traditionally prepared is decidedly not paleo-friendly at all. To work around this, I’ve added a few twists to this classic recipe to make it fit in with a paleo diet.

Ingredients

3 tbsp. chopped fresh parsley
3 tbsp. drained capers
1/2 cup homemade or store-bought paleo friendly chicken stock
3 tbsp. fresh lemon juice
2 tbsp. olive oil
4 tsp. ghee
¼ cup arrowroot flour
½ cup almond flour
salt and pepper to taste
2 boneless, skinless chicken breast halves (each 8 to 9 oz.), cut in half horizontally and pounded 1/4 inch thick

Method

01

Season the chicken with salt and pepper.
02

Combine the almond flour and arrowroot flour in a shallow plate.
03

Dredge the chicken in the almond flour and shake off excess.
04

In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
05

Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side.
06

Transfer the chicken to a platter.
07

In the same skillet add the lemon juice, chicken stock and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
08

Cook over medium heat until the liquid is slightly reduced, about 5 minutes.
09

Season to taste with salt and black pepper.
10

Add the remaining ghee and whisk for about a minute.
11

Return the chicken and any juices to the skillet and simmer for about 1 minute.
12

Sprinkle with parsley and serve.