Chicken Piccata

Chicken in a lemon caper sauce that's a one pot meal!

  1. Season chicken with salt and pepper

  2. In a large bowl, mix together the almond and tapioca flour and dredge the chicken in it so that it's lightly coated

  3. Melt 2 tbsp of ghee in a large skillet over a medium high heat.  Add the chicken and cook each side for about 4 minutes or until it's lightly browned.  Then set aside on a plate

  4. Melt the remaining ghee in the skillet.  Then add the onions and cook for 2 minutes.  Then add the garlic and stir.  Add the chicken bone broth and squeeze the juice out of the lemon and stir.  Let it boil for 3 minutes and add the coconut cream.  Add capers, then place the chicken back into the skillet with the sauce mixture and let it simmer for 2 minutes, then serve

Servings:

4

INGREDIENTS:

Prep Time:

10 min.

Total Time:

25 min.

DIRECTIONS:

  1. Season chicken with salt and pepper

  2. In a large bowl, mix together the almond and tapioca flour and dredge the chicken in it so that it's lightly coated

  3. Melt 2 tbsp of ghee in a large skillet over a medium high heat.  Add the chicken and cook each side for about 4 minutes or until it's lightly browned.  Then set aside on a plate

  4. Melt the remaining ghee in the skillet.  Then add the onions and cook for 2 minutes.  Then add the garlic and stir.  Add the chicken bone broth and squeeze the juice out of the lemon and stir.  Let it boil for 3 minutes and add the coconut cream.  Add capers, then place the chicken back into the skillet with the sauce mixture and let it simmer for 2 minutes, then serve

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