Paleo Chicken Piccata
by lisa | 25 May 2013 10:41
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
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!
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Source URL: https://swisspaleo.ch/paleo-chicken-piccata/