This post contains affiliate links. Please see our disclosure policy.
Creamy Lemon Chicken Piccata
Made this WITHOUT using any DAIRY or GRAINS! (and it’s REALLY GOOD!).
I used coconut cream & almond flour in place of the traditional heavy cream & flour.
{Let me know if you try it this week!}
Serves 4
Ingredients:
- 4 Chicken Breasts, boneless, skinless
- sea salt and pepper to taste
- 1/4 cup Almond or Coconut flour
- 2 Tbsp Coconut, or Olive oil
- 1/2 cup Chicken Broth
- 2 Lemons
- 1/2 cup coconut cream
- 1/4 cup capers
- Chopped parsley, as garnish
Instructions:
Heat oil in a large skillet over medium high heat.
(If the chicken breasts are very thick, pound them to be thinner, and evenly sized) Salt and pepper each side of the chicken breasts and dredge in the flour, pressing lightly to coat.
Place the chicken breasts in the hot skillet.
Cook for 3-4 minutes on each side, or until it is cooked.
Remove chicken from the skillet and set aside.
Turn the heat to medium low. Add broth, juice from both lemons, cream, and capers.
Bring the sauce to a boil and return to medium low heat.
Let the sauce gently bubble for about 3-4 minutes.
Spoon the sauce over cooked chicken.
Sprinkle with fresh chopped parsley.
Enjoy!
❤Rachel
Ingredients
- 4 Chicken Breasts, boneless, skinless
- sea salt and pepper to taste
- 1/4 cup Almond or Coconut flour
- 2 Tbsp Coconut, or Olive oil
- 1/2 cup Chicken Broth
- 2 Lemons
- 1/2 cup coconut cream
- 1/4 cup capers
- Chopped parsley, as garnish
Instructions
- Heat oil in a large skillet over medium high heat.
- (If the chicken breasts are very thick, pound them to be thinner, and evenly sized) Salt and pepper each side of the chicken breasts and dredge in the flour, pressing lightly to coat.
- Place the chicken breasts in the hot skillet.
- Cook for 3-4 minutes on each side, or until it is cooked.
- Remove chicken from the skillet and set aside.
- Turn the heat to medium low. Add broth, juice from both lemons, cream, and capers.
- Bring the sauce to a boil and return to medium low heat.
- Let the sauce gently bubble for about 3-4 minutes.
- Spoon the sauce over cooked chicken.
- Sprinkle with fresh chopped parsley.
