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Lemon Chicken Piccata

Based on this Lemon Chicken Piccata {Paleo, Whole30, Keto} recipe, but with the usual Dave tweaks.

Cook time: 35 minutes
Serves: 2-4



  1. If you’re making risotto, noodles, rice pilaf, or couscous, start that first
  2. Mix flour, salt and pepper in a bowl big enough to dredge the chicken breasts in.
  3. Heat a large skillet with 2T of olive oil over medium heat.
  4. Dredge the chicken, one cutlet at a time, and place into the pan. Cook 4 minutes on each side, until golden brown and delicious. Note that depending on the size of your pan, you may need to cook the chicken in two batches.
  5. Remove the chicken and set aside on a plate.
  6. Add 1T olive oil to the pan and get it warm.
  7. Lower the heat to medium-low.
  8. Add the ¼ onion, sauté until translucent (3-4 minutes).
  9. Add the 2 tsp garlic and sauté until soft (a minute or two).
  10. Add the chicken broth and lemon juice, increase the heat to medium-high until the broth comes to a boil, then return it to medium-low and simmer for 3 minutes. Stir enough to get any fond loose from the bottom of the pan.
  11. Stir in the coconut cream and Dijon mustard, and about half of the leftover dredging flour.
  12. Stir to make a thin gravy-like consistency (it’ll thicken as it cooks).
  13. Add in the capers and chicken and return to a simmer until the sauce is a good thickness and the starch is cooked
  14. Remove from heat and serve over risotto, noodles, rice pilaf, or couscous.
  15. Grate some Parmesan cheese over the plate if you like. It’s not needed, but it’s good.
  16. Enjoy!


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