Lemon Chicken Piccata Recipe

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This savory lemon chicken piccata is made all in one skillet and couldn�t be easier! Perfect for weeknights and the leftovers save well for lunch the next day. It�s gluten free, paleo, low carb and keto.

Servings : 6

1.5 pounds boneless skinless chicken breasts pounded to 1/2� thickness (or purchased thin-sliced)
Sea salt and black pepper to taste
3 Tbsp blanched almond flour *
2 Tbsp tapioca flour
3 Tbsp ghee divided
4 cloves garlic minced
1 small onion chopped (about 1/2 cup)
1 cup chicken bone broth
Juice of 1 lemon about 2 Tbsp
1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
1 1/2 tsp stone ground mustard optional**
1/4 cup capers drained
Sea salt and black pepper to taste


  1. Pound your chicken breast to 1/2� thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
  3. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown – adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
  4. Visit Lemon Chicken Piccata Recipe @ www.paleorunningmomma.com for full instructions.

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