Top Recipes

Creamy Crockpot White Chicken Chili

Creamy Crockpot White Chicken Chili

69%
Read More
Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)

Mama s Puerto Rican Chicken And Rice (arroz Con Pollo)

52%
Read More
Easy Coconut Curry Chicken

Easy Coconut Curry Chicken

77%
Read More
Best Herb Roasted Chicken Thighs

Best Herb Roasted Chicken Thighs

90%
Read More
Easy Chewy Chocolate Chip Cookie Bars

Easy Chewy Chocolate Chip Cookie Bars

92%
Read More
Red Velvet Cinnamon Rolls

Red Velvet Cinnamon Rolls

64%
Read More

Lemon Chicken Piccata

69/100 by 207 users
Lemon Chicken Piccata

Ingredients

  • 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
  • Sea salt and black pepper to taste
  • 3 Tbsp blanched almond flour *
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • 4 cloves garlic minced
  • 1 small onion chopped (about 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
  • 1 1/2 tsp stone ground mustard optional**
  • 1/4 cup capers drained
  • Sea salt and black pepper to taste

Instructions

  1. Pound your chicken breast to 1/2” thickness if necessary and cut into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/medium-high heat. In a shallow bowl mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
  3. Once the ghee is heated lightly dredge the chicken one cutlet at a time in the flour mixture shake off the excess and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown – adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
  4. Lower the heat to medium low and add the remaining ghee. Add onions cook for a minute until translucent then add the garlic. Cook and stir another minute until softened. Add the broth and lemon juice then raise the heat to medium and bring to a boil stirring occasionally.
  5. Cook for 3 more minutes then stir in the coconut cream and the mustard (if using). Cook and stir another minute then stir in the capers. Add the chicken back to the skillet lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!

Base Recipe adapted from this SITE

Share This:

More from Recipes

Crock Pot Cheesy Chicken

Crock Pot Cheesy Chicken

97%
Read More
Healthy Cookie Dough Balls

Healthy Cookie Dough Balls

83%
Read More
Cauliflower Cheese Chicken Fritters

Cauliflower Cheese Chicken Fritters

68%
Read More
The Best Peanut Butter Cookie Dough Break-apart Fudge

The Best Peanut Butter Cookie Dough Break-apart Fudge

54%
Read More
One Pot Unstuffed Cabbage Rolls

One Pot Unstuffed Cabbage Rolls

76%
Read More
Best Recipes-chocolate Cookie Dough Cookie Cups

Best Recipes-chocolate Cookie Dough Cookie Cups

88%
Read More
The Best One Skillet “egg Roll In A Bowl”

The Best One Skillet “egg Roll In A Bowl”

88%
Read More
Caramel Apple Pecan Cobbler

Caramel Apple Pecan Cobbler

58%
Read More
Famous Butter Chicken

Famous Butter Chicken

62%
Read More
Southern Banana Pudding

Southern Banana Pudding

59%
Read More
Cajun Chicken And Sausage Alfredo Pasta

Cajun Chicken And Sausage Alfredo Pasta

75%
Read More
Easy Baked Korean Chicken Wings

Easy Baked Korean Chicken Wings

85%
Read More
Cookie Dough Protein Bites

Cookie Dough Protein Bites

97%
Read More
Most Amazing Blueberry Delight

Most Amazing Blueberry Delight

98%
Read More
Easy Crispy Cheddar Chicken Recipe

Easy Crispy Cheddar Chicken Recipe

80%
Read More
Easy Basil Chicken Curry With Coconut Ginger

Easy Basil Chicken Curry With Coconut Ginger

52%
Read More
Best Recipes One Skillet Chicken With Lemon Garlic Cream Sauce

Best Recipes One Skillet Chicken With Lemon Garlic Cream Sauce

68%
Read More
Caramel Apple Cookies

Caramel Apple Cookies

97%
Read More

Pages