Chicken Piccata: Clean Version

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!

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Lemon Chicken Piccata

Ingredients:

  • 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

Directions:

  • 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!