Creamy Chicken Piccata Recipe

Name: Creamy Chicken Piccata Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: 1½ pounds boneless, skinless chicken breasts; Sea salt and freshly ground black pepper; ¼ Cup Gluten-free Blend Flour; 3 tablespoons olive oil; 4 garlic cloves; 1 small onion; 1 Cup chicken bone broth; 1 lemon; ½ Cup coconut cream; ¼ Cup capers; Lemon wedges to serve; freshly chopped herbs

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Calories
397 kcal
Course
Main Course
Cuisine
Indian

Creamy Chicken Piccata Recipe

Deacon Rivera

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Tender chicken breasts in a delicious coconut cream base lemon sauce, then topped with capers. Easy to make and ready in just 30 minutes.

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Ingredients

Servings

1½ pounds boneless, skinless chicken breasts pounded to 1/2-inch thickness
Sea salt and freshly ground black pepper
¼ Cup Gluten-free Blend Flour
3 tablespoons olive oil divided
4 garlic cloves minced
1 small onion chopped
1 Cup chicken bone broth
1 lemon juiced
½ Cup coconut cream blended before using
¼ Cup capers drained
Lemon wedges to serve
freshly chopped herbs to garnish

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Instructions

Pound the 1½ pounds Boneless, Skinless Chicken Breasts. Season the pounded chicken with a pinch of Sea salt and freshly ground black pepper on both sides. Place the flour in a shallow bowl.
Heat 2 tablespoons of the 3 tablespoons Olive Oil in a large skillet over medium heat. Working with one cutlet at a time, dredge the chicken on both sides in the ¼ Cup Gluten-free Blend Flour. Shake off the excess flour, and add them to the skillet.
Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside.
In the same pan, lower the heat to medium-low and add the remaining tablespoon of oil, 1 Small Onion (chopped), and 4 Garlic Cloves (minced). Sauté for 2-3 minutes, stirring occasionally, until the onions are softened.
Add the 1 Cup Chicken Bone Broth and 1 Lemon (juiced), and scrape the browned bits from the bottom of the pan with a silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally.
Stir in the ½ Cup Coconut Cream and ¼ Cup Capers , and settle the chicken into the sauce. Simmer for 2-3 minutes over low heat or until heated through. Season to taste with sea salt and black pepper.
Serve warm over sautéed cauliflower or cook rice. Garnish with Lemon wedges to serve and Freshly chopped herbs.

Notes

Substitutes:
Storage:
Place leftovers in a container and store them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.
if you like the sauce to be less thick and more saucy, add 1/4 cup of any milk of choice in step 6.
Coconut milk instead of cream
Any broth work
Try this with any other meat like salmon or shrimp
Gluten-free flour, wheat flour, or oat flour
Olive or avocado oil

Nutrition Information

Show Details

Calories 397kcal (20%) Carbohydrates 30g (10%) Protein 30g (60%) Fat 17g (26%) Saturated Fat 6g (30%) Cholesterol 87mg (29%) Sodium 589mg (25%) Potassium 601mg (17%) Fiber 3g (12%) Sugar 21g (42%) Vitamin A 53IU (1%) Vitamin C 19mg (21%) Calcium 30mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 397 kcal

% Daily Value*

Calories	397kcal	20%
Carbohydrates	30g	10%
Protein	30g	60%
Fat	17g	26%
Saturated Fat	6g	30%
Cholesterol	87mg	29%
Sodium	589mg	25%
Potassium	601mg	13%
Fiber	3g	12%
Sugar	21g	42%
Vitamin A	53IU	1%
Vitamin C	19mg	21%
Calcium	30mg	3%
Iron	1mg	6%