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Easy Chicken Piccata (Paleo, Dairy Free)

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Paleo Chicken Piccata a simple, healthy version of the traditional Italian dish. Juicy chicken breasts are cradled in a silky rich lemon, caper sauce.

Ingredients

Scale
  • 2 tablespoons cashews (24 grams) soaked for 30 minutes in boiling water or 4 hours in cold water*
  • 1 1/2 pounds boneless skinless chicken breasts cut in half horizontally or pounded to 1/2 “ thick pieces, or purchased thin-sliced
  • Celtic Sea salt and black pepper to taste
  • 2 tablespoons ghee or coconut oil
  • 1 tablespoon olive oil, more if needed
  • 1 large shallot, peeled and thinly sliced lengthwise (about 3/4 cup)
  • 4 cloves garlic, minced
  • 1 1/2 cups chicken bone broth, divided
  • 2 tablespoons lemon juice
  • 1/4 cup capers, rinsed and drained
  • 1/4 parsley chopped, for garnish

Instructions

  1. Soak 2 tablespoons of cashews in boiling water for 30 minutes or in cold water for 4 hours.
  2.  Drain the cashews. Blend with 1/2 cup chicken broth or water for 2-3 minutes until smooth, to make cashew cream. Set aside.
  3. Cut each chicken breast in half horizontally or pound if necessary. Season with sea salt and pepper on both sides.
  4. Add ghee and olive oil to a large skillet.
  5. Working in batches to avoid overcrowding the pan, saute on medium heat until lightly brown and cooked through, about 2-3 minutes on each side. Adjust the heat if necessary to avoid over-browning. Don’t overcook the chicken.
  6. Remove chicken to a plate and repeat with the remaining pieces, adding more olive oil if needed.
  7. Once chicken is cooked, add shallots to the pan, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until lightly caramelized and fragrant.
  8. Add remaining 1 cup of the chicken broth and lemon juice, simmer until reduced by half, about 3 minutes.
  9. Reduce heat to low. Stir in the cashew cream. Cook and stir another minute to thicken.
  10. Stir in the capers.
  11. Add the chicken back to the skillet, simmer until heated through about 1 minute.
  12. Serve over sautéed cauliflower rice, zucchini noodles or quinoa. Enjoy!

Notes

For nut free, instead of the cashews, substitute 1/2 cup  coconut cream (the cream is the thick part of a chilled can of coconut milk).

Find it online: https://eatwellenjoylife.com/paleo-chicken-piccata/