Easy Grain Free Chicken Piccata Recipe – A Classic Made Paleo
Recently, I was faced with a dilemma – finding an easy to prepare, paleo, dinner entree with a appealing presentation. I was also looking for something that could be prepared ahead of time, and would make great leftovers. There are plenty of choices, but I decided to go with a classic and make it paleo. This Easy Grain Free Chicken Piccata Recipe turned out even better than expected! The key is having a few tips in place.
Tip #1 – For this recipe, I recommend having all your ingredients measured and ready to go. Once you get started, it’s Game Time, as they say with little to no time to stop.
Tip #2 – For this recipe, I bought 1 1/3 pounds of boneless, which included two thick chicken breasts. Simply slice the breasts lengthwise to make four total breasts. They will cook faster and easier and provide more servings.
Tip #3 – Make your own Chicken Broth/Bone Broth. What a great time saver to have a supply on hand! Try my recipe for homemade broth here! I love making a big batch and freezing some in silicon molds. An ice cube tray works well too. The Classic Back to Basics Chicken Soup and 3 Ingredient Butternut Squash Soup use chicken broth and are easy and delicious! If you make my Easy Baked Chicken Breast Recipe, save the bones and freeze until you make stock/bone broth. You can use any chicken bones, but I prefer to use organic and grass fed if possible.
The Star Of The Show –
The sauce is the star in this recipe! Just pour it over your cooked grain free chicken breasts and place lemon slices on top. I love this recipe with a fresh salad.
Please let me know if you have any questions. 🙂
Here is an easy, tasty, paleo recipe for Chicken Piccata!
- 1 1/3 lb. Boneless, skinless chicken breast (I used 2 large breast then I sliced each lengthwise to make 4 breasts)
- 2 tbsp extra virgin olive oil (can use regular olive oil_
- 2 lemons (Juice one lemon and cut other into slices)
- 1 clove garlic (cut into 3 slices (fodmap) or chopped)
- 1/8 cup capers (drain of brine)
- 1/4 cup white wine
- 1/2 cup chicken stock/bone broth (I use my homemade recipe)
- 1/4 cup parsley (Chopped)
- 1 tsp ghee (I use my homemade recipe)
- 2 tbsp arrowroot flour (Tapioca starch would probably work also.)
Heat skillet to medium/low and add 2 tbsp olive oil. Swirl around pan to coat.
Sprinkle both sides of the chicken breasts with salt and pepper.
Add chicken breasts to skillet and cook 4-5 minutes per side until browned and cooked through. (When cooking chicken, I like to use a thermometer to make sure internal temperature reaches 170 degrees).
Transfer chicken to a plate. Add lemon slices to skillet and cook on each side for about 1 minutes until browned. Remove to plate.
To skillet, add the garlic and capers and cook for about 1-2 minutes. If following fodmaps diet, remove garlic pieces. If not, they can remain. Add wine and cook for about another 1-2 minutes.
Next, to skillet, add chicken stock/bone broth, ghee and stir in arrowroot flour until combined. Stir for 1-2 minutes until starts to thicken and sauce is combined. Turn off heat. Add 1 tablespoon lemon juice (or to taste) and parsley.
Two options - you can place chicken on plates, pour sauce and lemons over and serve.
I usually place the chicken in a casserole dish type pan, pour sauce over and bake for about 10 minutes. Then plate chicken and add lemon slices and serve. I often take the extra step of checking on thermometer that chicken has reached 170 degrees.