One of my favorite dishes: Chicken Piccata. Buttery, savory, and full of flavor, but oh so not on the clean eating train.
I’ve been working on a version of Chicken Piccata that is clean and delicious. I think I nailed it tonight. But, I’ll let you be the judge. Here’s the recipe, friends! Let me know what you think! Tip: Don’t be afraid to try new ingredients, they may surprise you!
Lemon Chicken Piccata
2 boneless, skinless chicken breasts
1/2 up of arrowroot flour (arrowroot flour/powder is grain-free, gluten-free, and paleo friendly). I get mine at Kroger!
3 tablespoons of ghee (I purchase mine at Trader Joe’s, Aldi, or Kroger)
2 tablespoons of olive oil
1/2 cup of dry white wine (I use a dry pinot grigio)
1 1/2 cups of chicken broth
Salt and Pepper to taste
1 lemon thinly sliced
1/4 cup of capers
Dash of parsley
Butterfly chicken breasts to have four cutlets: about 1/4 inch thick, and season with a touch of salt and pepper
Place arrowroot flour in a medium sized bowl, lightly dredge chicken cutlets in arrowroot flour and set aside
Heat two tablespoons of olive oil and two tablespoons of ghee over medium high heat in a skillet
Add chicken and fry until golden brown on both sides, then set aside on separate plate
Add wine to skillet and let sizzle! Scrape brown bits from the bottom
Add in the broth and lemon slices. Let the mixture reduce to about half
Add in capers, one tablespoon of ghee, and juice from the ends of the lemons you sliced earlier
Let mixture simmer, then add chicken breasts back into the skillet with the mixture for about 2 minutes
Sprinkle with some fresh chopped or dried parsley and plate it up and eat! Delicious!