• Katherine Arthurs

Creamy Lemon Chicken Piccata

Tender + moist chicken coated in a simple yet flavorful lemon, shallot + caper sauce. It's pure elegance without the work or time. The quickly seared chicken along with lots of fresh herbs...it's really perfection. Oh, and salty + full of citrus!

And let me just point out....this recipe is GLUTEN FREE + DAIRY FREE. It's a bonus - no flour dusted on the chicken, no cream filled sauce...just pure goodness!

I hope you enjoy it!

Creamy Lemon Chicken Piccata

servings for 4-6 people

1 tablespoon coconut oil

4-6 boneless chicken breast, tenderized *see note

1/2 teaspoon each salt + pepper

2-3 shallots, sliced thinly

1 tablespoon dried thyme

2 lemons, quartered

1/4 cup capers, drained

1/4 cup white wine or marsala wine (leave out if keeping it Paleo friendly)

1/4 cup chicken bone broth

1 8 oz. can full fat unsweetened coconut milk

1 small bunch fresh parsley, chopped

3 tablespoons salted butter, cubed (leave out if keeping it Paleo friendly)

In a large skillet, heat the oil over high heat. Sprinkle both sides of the chicken with salt + pepper (leaving any remaining to season the sauce later). When the pan is very hot, Add the chicken breast in one layer - leaving a little bit of space between each breast. Let sit until white starts to appear on the sides of the chicken breasts + the underside is browned.

Flip them over + cook for 1 minutes. Remove the chicken breasts from the pan + let rest on a plate or platter.

Turn the heat to medium. Add the shallots + thyme to the pan. Sauté for 1-2 minutes or until the shallots are softened + begin to brown. Add in the lemons, capers + wine. Stir to combine ingredients + cook for 1 minute.

Add in the broth, coconut milk + parsley. Stir to combine. Taste test - sprinkle in any of the remaining salt + pepper, if desired. Add the chicken breasts back in + nestle them into the sauce. Spoon some of the sauce over the chicken breasts. Cook for 4 -6 more minutes or until the chicken is cooked through.

Turn the heat off + let sit for 2 -3 minutes before serving. *If adding the butter, add it in now + stir to combine until it is melted.


**To tenderize the chicken breast: align the breast on a cutting board. Cover lightly with plastic wrap or parchment paper. Using a rolling pin, tap or pound the chicken breast until they are about 1 inch thick.

This recipe was made #glutenfree, #dairyfree + #dairyfree