Paleo Lemon Chicken Piccata


This paleo and gluten-free savory chicken piccata (also good for keto eating) is a one-skillet deal, perfect for weeknights and for lunch the next day. For a nut-free dish substitute almond flour with same amount of tapioca flour for a total of 5 tablespoons of tapioca flour.

  • 1 ½ lb Chicken breasts (boneless/skinless), pound to 1/2” thickness
  • 3 tbs Almond flour, blanched
  • 2 tbs Tapioca flour
  • 3 tbs Ghee, divided
  • 4 cloves Garlic, minced
  • 1 sm Onion, chopped (about 1/2 cup)
  • 1 cup Chicken bone broth
  • 2 tbs Lemon juice (one lemon)
  • 1/2 cup Coconut cream
  • 1 1/2 tsp Stone ground mustard (optional)
  • 1/4 cup Capers, drained
  • Sea salt and black pepper, to taste

  1. Pound 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 tablespoons ghee to the skillet.
  3. Once ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off excess, and place in the skillet. Cook about 4 minutes on each side. The outside should be golden brown. Remove the chicken to a plate and set aside.
  4. Lower the heat to medium-low and add remaining ghee. Add onions, cook for a minute until translucent, then add garlic. Cook and stir another minute until softened. Add broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
  5. Cook three more minutes, then stir in coconut cream and mustard (optional). Cook and stir another minute, then stir in capers. Add chicken back to skillet, lower the heat to a simmer and simmer another minute.
  6. Serve over sautéed cauliflower rice, veggie noodles or roasted potatoes.

Serves 6 | Prep Time 30-40 mins