A gluten-free twist on classic Chicken Piccata, it tastes just like the original with the flavors of lemon, butter and capers.
There is something special about Chicken Piccata. In my opinion it’s the simple natural flavors of lemon, butter and capers that come together in a way that makes this chicken taste almost decadent. And when I say butter I typically mean Ghee around these parts. But I don’t know how else to describe the buttery taste of Ghee. To me, they’re interchangeable.
I like serving this on the weekends, or when we have family and friends over, or even for a nice Sunday dinner. I live in Utah, and culturally here Sunday evenings are spent having a large family dinner, typically with extended family. This Chicken Piccata is a wonderful dish that is simple to make, yet will impress anyone at your table.
This is also one of those dishes where a few simple food swaps can easily make this 100% sugar-free (use broth instead of wine), dairy-free (use ghee instead of butter), and grain-free (use tapioca starch or arrowroot powder instead of flour). You do all that and this dish is considered Whole30. I’ll list the swaps in the ingredients, and what you use is completely up to you!
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I like serving this with my Minute Cauliflower Rice, and it pairs really well with my Broccoli with Romesco Sauce, and Arugula & Fennel Salad on your plate. You’ll have an entire plate full of a variety of veggies. Instead of cauli rice you could serve the chicken piccata on a bed of Spiralized yellow squash or zucchini.
After making this dish a few times I’ve learned a few things. 1. I actually prefer to use chicken tenders because they’re thin and cook quickly and evenly, but most important they stay tender and juicy. If you use tenders make sure you remove the tendon first. 2. If you use chicken breasts, like they classically do with Chicken Piccata, you should slice them in half so they are half the thickness they normally come. If you don’t, they take so long to cook that by the time the center is done the outside is overcooked and dry. 3. You can garnish with fresh lemons, but if you follow my instructions to saute the lemons the rind softens up and is deliciously edible.
I hope you love this dish as much as I do. Enjoy!
- 4 T ghee
- 3 chicken breasts, sliced in half
- salt and pepper
- ¼ - ½ C arrow root powder
- 1 fresh lemon, thinly sliced
- ⅓ C fresh lemon juice
- ½ C chicken stock or white wine
- handful of capers
- handful of fresh parsley, finely chopped
- In a large skillet melt 2 T ghee over medium to high heat.
- Generously season chicken with salt and pepper on both sides. Dredge chicken in arrow root powders and shake off any excess.
- Cook chicken in skillet for about 3 to 4 min per side until browned. Remove chicken from skillet.
- Add lemon slices to skillet and cook about 2 min per side until soft and browned. Remove lemon from skillet.
- Remove skillet from heat. Add lemon juice, chicken stock or wine, and capers. Scrape the brown bits from the pan for extra flavor. Return skillet to heat and bring to a simmer. Taste the sauce and season with additional salt and pepper. Return chicken to skillet and continue to simmer for about 5 minutes.
- Remove chicken from skillet. Add remaining ghee to skillet and whisk for about 1 min and allow sauce to thicken.
- Place chicken on a serving dish and pour the sauce over the chicken, garnishing with the sautéed lemon and parsley.