Paleo Chicken Piccata

Paleo Chicken Piccata

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This recipe is lemony, crispy, slightly briny from the capers and full of flavor!
(Serves 4)
Ingredients
  • 1½ pounds chicken breast or thighs
  • ½ cup Tapioca Starch
  • ½ cup Coconut Flour
  • 2 Eggs
  • ½ teaspoon Himalayan or Sea Salt
  • ½ teaspoon Black Pepper
  • ½ teaspoon Onion Powder
  • ¼ cup Avocado Oil or Coconut Oil (or olive oil)
  • 4 tablespoons clarified butter
  • ¾ cups of White Wine (I use low sodium chicken broth instead, especially when I’m doing Whole 30)
  • ¼ cup Lemon Juice
  • ¼ cup Capers
Instructions
  1. Place the oil in a pan and heat over medium high heat.
  2. Place the Tapioca Starach and Coconut Flour in a bowl with the onion powder, salt and pepper.
  3. Mix together.
  4. Place eggs in another bowl and whisk until smooth.
  5. Dip the chicken pieces into the egg and then into the flour mixture.
  6. Place the coated chicken pieces in the pan.
  7. Cook for 5-7 minutes on each side.
  8. Add the butter and let it melt.
  9. Add the wine (or broth, if using) and lemon.
  10. Let simmer for 20 minutes, turning once.
  11. Add the capers at the end. ** I like to finish the sauce with another 2 tsp. of clarified butter for richness.
  12. Place on plates.
  13. Spoon the sauce over it.

This recipe has been altered, but original recipe is courtesy of mindbodyoasis.com

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