Lemon Chicken Piccata {Paleo, Whole30, Keto}

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This savory one-skillet lemon chicken piccata is made all in one skillet and couldn’t be easier!  Perfect for weeknights and the leftovers save well for lunch the next day.  It’s gluten free, paleo, low carb and keto.  

Lemon Chicken Piccata {Paleo, Whole30, Keto}

Lemon Chicken Piccata

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6 servings

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!

Recipe Notes

*To make the recipe nut free, you can replace the almond flour with an equal amount of tapioca flour, making the tapioca flour measurement 5 Tbsp.

**This is for a flavor boost only, omit if you don’t like the taste of mustard

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Lemon Chicken Piccata {Paleo, Whole30, Keto}

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