PALEO CHICKEN PICCATA
My family isn't the biggest fan of chicken, even though I am, so I have to think up creative ways of preparing it so that they will enjoy it. I have always loved chicken piccata because of the fresh and somewhat tart taste you get from the fresh lemon juice and the capers. Add in a little garlic and onion and I am in piccata heaven!
Piccata is a method of preparing meat where it is sliced, coated, sauteed and coated in a sauce. Piccata is generally made with either chicken or veal, and is a fairly easy dish to prepare. You will have everyone thinking you are a gourmet chef without having to do too much work! How great is that? And this dish is approved by my picky eater daughter, who scarfed down 2 pieces by herself, so it is both adult and kid friendly. Score!
I like to serve my piccata with zucchini noodles made using a spiral vegetable slicer, along with a nice side salad. Roasted root vegetables also go great with this dish. I garnish mine with some extra fresh chopped parsley, but you can also add some thin sliced of lemon for color.
Piccata is a method of preparing meat where it is sliced, coated, sauteed and coated in a sauce. Piccata is generally made with either chicken or veal, and is a fairly easy dish to prepare. You will have everyone thinking you are a gourmet chef without having to do too much work! How great is that? And this dish is approved by my picky eater daughter, who scarfed down 2 pieces by herself, so it is both adult and kid friendly. Score!
I like to serve my piccata with zucchini noodles made using a spiral vegetable slicer, along with a nice side salad. Roasted root vegetables also go great with this dish. I garnish mine with some extra fresh chopped parsley, but you can also add some thin sliced of lemon for color.
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Paleo Chicken PiccataPrep time: 15 mins Cook time: 20 mins Servings: 4
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Ingredients:
- 1 1/2 lbs.boneless, skinless chicken breasts
- Sea salt and ground black pepper
- 1/4 cup almond flour
- 1/4 cup arrowroot powder
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 8 Tbsp. bacon fat/lard or tallow (or enough to coat the bottom of a skillet)
- 1/2 cup fresh squeezed lemon juice
- 3/4 cup chicken broth
- 1/4 cup capers, drained and rinsed
- 1/3 cup fresh parsley, chopped (plus more for garnish, optional)
Equipment:
- Cutting board
- Kitchen knife
- Medium sized mixing bowl
- Cooling rack
- Large skillet
- Stirring spoon
- Kitchen tongs
Directions:
1. Cut the chicken breasts horizontally in half (slice along the width) so you have 2 thin slices. Season the chicken with sea salt and ground black pepper.
2. Mix the almond flour and arrowroot powder together in medium sized bowl. Dredge the chicken breasts in the mixture and set aside on a cooling rack.
3. Place a large skillet over medium-high heat and add about 4 Tbsp. of bacon fat/lard or tallow (enough to coat the bottom of the pan). Add half of the chicken to the pan. Cook for about 3 minutes on each side (or until browned). Remove the chicken and set aside, add the remaining bacon/fat or tallow and allow it to get hot. Cook the remaining chicken breasts for about 3 minutes on each side. Remove chicken and set aside.
4. Add the garlic and onion to the pan. Stir for 2 minutes and then add the lemon juice, chicken broth, capers and fresh parsley and stir to combine. Bring the sauce to a boil and allow to reduce for 3 minutes. Return the chicken to the pan and reduce heat to low. Cover and allow to simmer for 5 minutes. Taste the sauce and add additional sea salt and/or ground black pepper if needed.
5. Place the chicken on a serving platter, pour the sauce over the chicken, garnish with some additional parsley (optional) and serve.
- 1 1/2 lbs.boneless, skinless chicken breasts
- Sea salt and ground black pepper
- 1/4 cup almond flour
- 1/4 cup arrowroot powder
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 8 Tbsp. bacon fat/lard or tallow (or enough to coat the bottom of a skillet)
- 1/2 cup fresh squeezed lemon juice
- 3/4 cup chicken broth
- 1/4 cup capers, drained and rinsed
- 1/3 cup fresh parsley, chopped (plus more for garnish, optional)
Equipment:
- Cutting board
- Kitchen knife
- Medium sized mixing bowl
- Cooling rack
- Large skillet
- Stirring spoon
- Kitchen tongs
Directions:
1. Cut the chicken breasts horizontally in half (slice along the width) so you have 2 thin slices. Season the chicken with sea salt and ground black pepper.
2. Mix the almond flour and arrowroot powder together in medium sized bowl. Dredge the chicken breasts in the mixture and set aside on a cooling rack.
3. Place a large skillet over medium-high heat and add about 4 Tbsp. of bacon fat/lard or tallow (enough to coat the bottom of the pan). Add half of the chicken to the pan. Cook for about 3 minutes on each side (or until browned). Remove the chicken and set aside, add the remaining bacon/fat or tallow and allow it to get hot. Cook the remaining chicken breasts for about 3 minutes on each side. Remove chicken and set aside.
4. Add the garlic and onion to the pan. Stir for 2 minutes and then add the lemon juice, chicken broth, capers and fresh parsley and stir to combine. Bring the sauce to a boil and allow to reduce for 3 minutes. Return the chicken to the pan and reduce heat to low. Cover and allow to simmer for 5 minutes. Taste the sauce and add additional sea salt and/or ground black pepper if needed.
5. Place the chicken on a serving platter, pour the sauce over the chicken, garnish with some additional parsley (optional) and serve.
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