Lemon Chicken Piccata

Based on this Lemon Chicken Piccata {Paleo, Whole30, Keto} recipe.

Cook time: 35 minutes Serves: 4

Ingredients

Directions

  1. Mix flour, salt and pepper in a bowl big enough to dredge the chicken breasts in.
  2. Heat a large skillet with 2T of olive oil over medium heat.
  3. Dredge the chicken, one cutlet at a time, and place into the pan. Cook 4 minutes on each side, until golden brown and delicious. Note that depending on the size of your pan, you may need to cook the chicken in two batches.
  4. Remove the chicken and set aside on a plate.
  5. Add 1T olive oil to the pan and get it warm.
  6. Lower the heat to medium-low.
  7. Add the onion, sauté until translucent (3-4 minutes).
  8. Add the garlic and sauté until soft (a minute or two).
  9. Add the chicken broth and lemon juice, increase the heat to medium-high until the broth comes to a boil, then return it to medium-low and simmer for 3 minutes. Stir enough to get any fond loose from the bottom of the pan.
  10. Stir in the coconut cream and Dijon mustard, and 2T of the dredging flour.
  11. Stir to make a thin gravy-like consistency (it’ll thicken as it cooks).
  12. Add in the capers and chicken and return to a simmer until the sauce is a good thickness.
  13. Remove from heat and serve over noodles, rice pilaf, or couscous.
  14. Grate some Parmesan cheese over the plate if you like. It’s not needed, but it’s good.
  15. Enjoy!

#recipe