Chicken Piccata (Whole30, Paleo)

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5 from 3 votes

Chicken Piccata (Whole30, Paleo)

Modern healthy twist on the traditional chicken piccata recipe.

Prep Time10

Cook Time16

Total Time26

Course: Dinner

Cuisine: Italian

Servings: people

Calories: 555kcal

Author: Allianna Moximchalk

Cost: $10

Equipment

mixing bowl
measuring cups
measuring spoons
large frying pan
2 plates
tongs

Ingredients

1.5 pounds chicken breasts
2 whole lemons juiced
1/2 cup capers
1 whole red onion diced
1/2 cup bone broth
1/3 cup almond milk Trader Joe's coconut milk for AIP
3 tbsp ghee If you can not tolerate ghee, you can use avocado oil.
1 cup cassava flour I only use Otto's
6 cloves garlic minced

Instructions

Place the cassava flour in a bowl. Grab a meat tenderizer and hit the chicken multiple times until the chicken is about 1/4 inch thick. Put one tablespoon of ghee in a non stick frying pan. Turn the pan on to medium high heat. You want to get it nice and hot. Dredge the chicken in the cassava flour mix. Make sure it is covered on both sides. Add the chicken to the hot pan and cook for 4 minutes on medium heat for both sides-for a total of 8 minutes. Remove the chicken from the pan and add to a plate (it should not be cooked through at this point.)
Now, add the last tablespoon of ghee to the frying pan. Add the chopped up onions and garlic and sauté until the onions are translucent.Next, add the almond milk, broth, capers, and lemon to the pan. Add in the chicken and let it simmer for 2-3 minutes or until the chicken is cooked throughout.
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Notes

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