Back in the day, I made chicken piccata regularly for company or special occasions. It’s one of those meals that’s easy to make, but the presentation is so beautiful, and the meal so delicious, people think you’ve slaved away.
The problem with traditional piccata (well, it’s not a problem, unless it’s a problem – if ya know what I mean..) is that the chicken is dredged in white flour and the pan-sauce finished with lovely pats of cold butter swirled in. (BIG FAT sighhhhh…)
I wondered how my remake of this wonderful dish would fare with my family, who hasn’t had it since I made it “the good ole way”. I served it up for dinner tonight and forgot how nice and easy this meal really is. Everyone raved about it – even my parents who have no dietary restrictions. (whew)
The sauce is thickened with coconut cream. I like to use the Natural Value Coconut Cream, but Aroy-D would also work nicely. Alternatively, you could refrigerate a can of coconut milk, then scoop the cream off the top to use.
- 4-6 chicken breasts
- Himalayan sea salt
- 2 tablespoons coconut oil, or fat of choice
- 2 tablespoons olive oil
- 1½ cups homemade chicken stock or chicken bone broth
- ⅓ cup fresh lemon juice (about 2 large lemons)
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon arrowroot (omit for GAPS and SCD)
- 1 tablespoon water
- ¼ cup finely chopped flat-leaf parsley
- 1 heaping tablespoon coconut cream
- Preheat oven to 300F.
- Prepare chicken by slicing each breast in half horizontally. Salt both sides and set aside.
- Heat a large, heavy-bottomed saute pan with straight sides on medium. Once hot, add coconut oil and olive oil and swirl to distribute evenly.
- Working in batches, brown chicken on both sides and remove to an oven-proof dish.
- Keep chicken warm in the oven and when the last batch is finished, add it to the oven-proof dish and keep in the oven.
- Once chicken is finished, add garlic and shallots (and a little more olive oil if the pan is dry). Stir for about 30 seconds or until fragrant.
- Add chicken broth and lemon juice to the pan and stir, loosening any browned bits.
- Allow the pan sauce to bubble and reduce for a few minutes.
- Meanwhile, in a small bowl, make a slurry with the arrowroot and water, mixing together until arrowroot is dissolved. Add to the pan sauce and stir well.
- Remove the chicken from the oven and arrange on a platter. Pour the accumulated juices into the pan sauce.
- Add heaping tablespoon of coconut cream and stir well into sauce.
- Add parsley and stir. Taste and add salt, if needed.
- Pour sauce atop chicken and serve.