Here is an easy, tasty, paleo recipe for Chicken Piccata! Grain-free, Gluten-free, and dairy-Free!
Heat skillet to medium/low and add 2 tbsp olive oil. Swirl around the 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 a thermometer that chicken has reached 170 degrees.