Description
This Easy Lemon Chicken Piccata is bursting with flavor, featuring tender chicken breasts, zesty lemon, and creamy coconut. Ideal for a quick and healthy dinner!
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts (pounded to 1/2” thickness)
- Sea salt and black pepper (to taste)
- 3 tablespoons blanched almond flour
- 2 tablespoons tapioca flour
- 3 tablespoons ghee (divided)
- 4 cloves garlic (minced)
- 1 small onion (chopped, about 1/2 cup)
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1/3 cup coconut cream (unsweetened, blended before using)
- 1 1/2 teaspoon dijon mustard (optional)
- 3 tablespoons capers (drained)
Instructions
- Pound the chicken breast to 1/2” thickness and cut into cutlets. Season with sea salt and pepper.
- Heat a large skillet over medium heat. In a shallow bowl, mix almond flour and tapioca for dredging. Add 2 tablespoons of ghee to the skillet.
- Dredge the chicken cutlets in the flour mixture and cook in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside.
- Lower heat, add remaining ghee, and cook onions until translucent. Add garlic and cook for another minute. Stir in broth and lemon juice, bring to a boil.
- Cook for 3 more minutes, then stir in coconut cream and mustard. Add capers, return chicken to skillet, and simmer for another minute.
Notes
Make sure to pound the chicken evenly for consistent cooking.
Serve over cauliflower rice or veggie noodles for a complete meal.
Adjust seasoning as needed to suit your taste.
Nutrition
- Serving Size: 1 Cutlet
- Calories: 480
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 120mg