Lemon Chicken Piccata
I love easy and tasty chicken dishes. There is something comforting about lemon chicken piccata, it seems decadent but this version is all paleo. I avoid most rice but this night I used some wonderful Carolina Gold rice grown by Anson Mills. Such a treat.
This dinner comes together quickly and pairs with any vegetables you have on hand and enjoy.
The simple dredge makes for a nice texture in the finished dish.
The sauce cooks and thickens quickly and is full of flavor.
My husband loves sautéed carrots with olive oil so that was the side tonight. I added a little ghee on the rice to make it even creamier. So good.
Lemon Chicken Piccata
Paleo Lemon Chicken Piccata
Ingredients
- 2 1/2 lbs chicken breast cutlets (can use chicken tenders also)
- 1/4 cup almond flour
- 2 Tbsp arrowroot flour
- 1/2 tsp sea salt
- 2 Tbsp olive oil, divided
- 1/2 onion, chopped
- 2 garlic cloves, minced
- 1 cup chicken broth (can use bone broth)
- 1 lemon, juiced
- 1 tsp arrowroot flour
- 1/4 cup coconut milk
- 1 tsp dijon mustard
Instructions
- Mix flours and sea salt together in shallow dish. Dredge the chicken to coat all sides. Put onto a plate and set aside.
- Heat a large skillet over medium heat. Add 1 Tbsp of oil to pan. Place chicken in the pan and let cook 4-5 minutes per side. Watch carefully, the almonds do tend to burn easily. Flip as needed.
- In a small bowl combine the oil, onion, garlic, broth, juice, arrowroot flour (1 tsp), milk, and mustard. Stir until liquid and flour are combined.
- Once the chicken is cooked through poor the liquid into the pan and let cook until thickened and warm, about 5 minutes.
Notes
You can easily add other vegetables to this dish to make it a one pot meal. If you want to do this it is best to remove the cooked chicken and set onto a clean plate. Then add the vegetables (broccoli, cauliflower, bell peppers, etc.) and the liquid and let it cook for 5-6 minutes.
Then place the cooked chicken back in the pan and let everything cook and warm through, about 2 minutes.
