Paleo Chicken Piccata
The thought of this recipe didn’t really have me all that excited. It doesn’t have that many ingredients and it doesn’t sound very interesting. But, oh my holy taste buds!!! It was actually really delicious. I would serve this to guests anytime. I will make it again. And again, and again.
Here is my paleo version. I know I’ve had non-paleo chicken piccata before, but I sure don’t remember it tasting this good.
Worthy of dinner guests
Ingredients
- 4 skinless chicken breasts
- Salt and pepper to taste
- 2 Tablespoons coconut flour
- 2 Tablespoons arrowroot flour (or tapioca four)
- 1 teaspoon garlic powder
- 4 Tablespoons butter or ghee (I used butter)
- 4 Tablespoons olive oil
- 1/3 cup bone broth or chicken stock
- 2 Tablespoons capers
- Sage, a handful of fresh leaves
- Juice of 2 lemons (between 1/4 and 1/3 cup)
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound each breast with a meat mallet (or pan or rolling pin) until it is 1/4 inch thick. Salt and pepper each breast.
Pound the chicken
- Mix the coconut flour, arrowroot flour and garlic powder together in a shallow dish.
Flours for dredging
- Dredge each breast in the flour mixture and shake off any excess flour.
Ready for the pan
- Melt 2 T butter and 2 T olive oil over medium high heat and brown 2 breasts at a time. About three minutes per side. Remove each breast to a plate and set aside.
Browning perfectly
- Melt the other 2 T butter and olive oil and cook the last 2 breasts and set aside.
- Now toss the sage leaves into the oil/butter that is remaining in the pan and quickly fry them. Remove with a spoon and set aside.
- Add chicken stock or bone broth into the pan. Stir to loosen any brown bits in the pan.
- Add the capers and lemon juice and stir well. Heat until it comes to a low boil.
- Pour sauce over the chicken breasts and top with the fried sage leaves to serve.
Delicious
Paleo Chicken Piccata
Ingredients
- 4 skinless chicken breasts
- Salt and pepper to taste
- 2 Tablespoons coconut flour
- 2 Tablespoons arrowroot flour (or tapioca four)
- 1 teaspoon garlic powder
- 4 Tablespoons butter or ghee (I used butter)
- 4 Tablespoons olive oil
- 1/3 cup bone broth or chicken stock
- 2 Tablespoons capers
- Sage, a handful of fresh leaves
- Juice of 2 lemons (between 1/4 and 1/3 cup)
Instructions
- Place each chicken breast between two sheets of plastic wrap and pound each breast with a meat mallet (or pan or rolling pin) until it is 1/4 inch thick. Salt and pepper each breast.
- Mix the coconut flour, arrowroot flour and garlic powder together in a shallow dish.
- Dredge each breast in the flour mixture and shake off any excess flour.
- Melt 2 T butter and 2 T olive oil over medium high heat and brown 2 breasts at a time. About three minutes per side. Remove each breast to a plate and set aside.
- Melt the other 2 T butter and olive oil and cook the last 2 breasts and set aside.
- Now toss the sage leaves into the oil/butter that is remaining in the pan and quickly fry them. Remove with a spoon and set aside.
- Add chicken stock or bone broth into the pan. Stir to loosen any brown bits in the pan.
- Add the capers and lemon juice and stir well. Heat until it comes to a low boil.
- Pour sauce over the chicken breasts and top with the fried sage leaves to serve.
Notes
Traditional chicken piccata is served with parsley in the sauce so you could use parsley instead of sage. If you've never had capers, try them out!
13 Comments
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Yum!
Thanks Erin 🙂
I like the sound of your sage over parsley – I’m going to try this out for sure 🙂
Hi Rach,
I’m not a big parsley fan. Fried sage leaves are so awesome though…I could eat a whole handful 🙂
I just made this last night and since my husband and I are new to this whole paleo thing, I was a little worried it wasn’t going to taste very good. I have to say you were spot on about holy taste buds! I thought it was very flavorful and the best part is how simple it is! Thank you for sharing! I’ll be making this again soon.
Hi Sara,
I’m so glad that you enjoyed it. Paleo eating is delicious 🙂 I used to only think things were yummy if they were covered in melted cheese or some kind of creamy rich sauce. I couldn’t get over how good real food prepared simply could taste and I hope you’ll discover that as well as you adjust to paleo 🙂 Good luck!
I can’t get over how good everything on your site looks…even things I don’t like/can’t eat sound so good I want to go cook them right now! I can’t wait until tomorrow so I can have blueberry crepes for breakfast, chocolate chili chicken for lunch, and chicken piccata for dinner! I am not a big fan of cooking (necessity only, not a passion) but you may have just changed that. Thanks for making paleo look good enough for even my junk-food-junkie husband to eat. Can’t wait to “fool” him into eating healthy 🙂
Hi Nancy,
Thank you! Your lovely comments have made my day 🙂 I hope the crepes turn out for you when you try them. I eat tons of stuff these days that I never would have thought about or tried before. Real food tastes (and looks) good all by itself 🙂
The crepes and the chili chicken were fantastic (just made the chicken again last night!) Just the blueberry sauce alone makes pie seem unnecessary. Thanks again 🙂
Hi Nancy,
So glad you enjoyed them 🙂
I made this for lunch today. It was amazing! I love capers but happened to be out so I subbed them for a few diced castelvetrano olives. The kids devoured it. This will definitely be one that I make over and over again. I can’t wait to make my way through your recipe index. 🙂
Hi Latasha,
I’m so glad you and your kids liked it. Olives would be fabulous…maybe better than capers 😉