Description
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
- Soak 2 tablespoons of cashews in boiling water for 30 minutes or in cold water for 4 hours.
- Drain the cashews. Blend with 1/2 cup chicken broth or water for 2-3 minutes until smooth, to make cashew cream. Set aside.
- Cut each chicken breast in half horizontally or pound if necessary. Season with sea salt and pepper on both sides.
- Add ghee and olive oil to a large skillet.
- 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.
- Remove chicken to a plate and repeat with the remaining pieces, adding more olive oil if needed.
- 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.
- Add remaining 1 cup of the chicken broth and lemon juice, simmer until reduced by half, about 3 minutes.
- Reduce heat to low. Stir in the cashew cream. Cook and stir another minute to thicken.
- Stir in the capers.
- Add the chicken back to the skillet, simmer until heated through about 1 minute.
- Serve over sautéed cauliflower rice, zucchini noodles or quinoa. Enjoy!
Notes
Instead of the cashews, you can substitute 1/2 cup coconut cream (the cream is the thick part of a chilled can of coconut milk). Great if you’re nut free.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Cuisine: Paleo, Gluten Free, Dairy Free, Nut Free option, Whole30