Lemon Chicken Picatta

This one-skillet meal couldn’t be easier. It’s a perfect weeknight dinner that’s gluten free, paleo and keto. Serve over sautéed cauliflower rice or spiralized veggies. And everyone will want the leftovers for lunch the next day — if there are any.

  • 1 ½ lbs Boneless skinless chicken breasts (pound to 1/2” thickness)
  • ¼ tsp Sea salt and black pepper, each
  • 3 tbs Blanched almond flour
  • 2 tbs Tapioca flour
  • 3 tbs Ghee
  • 4 med Garlic cloves, minced
  • 1 sm Onion, chopped
  • 1 cup Chicken bone broth
  • 1 lg Lemon, juiced
  • 1/3 cup Coconut cream, unsweetened
  • ¼ cup Capers

1. Pound chicken breast to 1/2” thickness. Season with sea salt and pepper on both sides.

2. Heat a large skillet over medium-high heat.

3. In a shallow bowl, mix almond flour and tapioca.

4. Lightly dredge chicken breasts in the flour mixture and shake off excess.

5. Add 2 tablespoons of the ghee to the skillet and add chicken to skillet.

6. When the outside is golden brown and chicken is cooked through, remove from pan and set aside.

7. Lower heat to medium low and add 1 tablespoon of oil to pan. Then add onions and cook until translucent.

8. Add garlic and cook another minute until softened.

9. Add the broth and lemon juice, raise the heat to medium and bring to a boil, stirring occasionally.

10. Cook for 3 minutes, then stir in coconut cream. Cook another minute, then stir in capers.

11. Add the chicken back to skillet, lower the heat and cook 1 minute. Serve over sautéed cauliflower rice or veggie noodles.

Serves 6 | Time to Table 30 mins