Lemon Chicken Piccata

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Lemon Chicken Piccata is a light keto diet dish for all who wish healthy and delicious meal. The taste of the chicken is emphasized by the lemon, garlic, and capers all together with the creaminess from the coconut cream. Enjoy this delightful dish without remorse and keep up with your diet.

Recipe

PRE TIME: 10 min

COOKING TIME: 20 min

TOTAL TIME: 30 min

4 SERVING

Ingredients:

1 Pound Boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
1 tbsp. Tapioca starch (corn and potato starch will work too)
1 tbsp. Ghee
2 Cloves Garlic minced
1/2 Large Onion, chopped (about 1/2 cup)
1 cup Chicken broth
1 Large Lemon for its juice
1/4 cup Coconut cream unsweetened (make sure to use a brand that makes it creamy and not grainy or split)
1/4 cup Capers drained
Sea salt and black pepper to taste

Directions:

Pound your chicken breast to 1/2” thickness. Season with sea salt and pepper on both sides. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the tapioca flour for dredging.

Add 1 Tbsp of the ghee to the skillet. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to avoid over-browning.

Remove the chicken to a plate and set it aside.

Lower the heat to medium-low and add the remaining ghee. Add the garlic, onions, and capers, cook for a couple of minutes until the onion is translucent and slightly brown on the edges.