Chicken Piccata (AIP, Paleo, GAPs & SCD Option)
- Yield: Serves 4-6 1x
Ingredients
Units
Scale
- 4–6 chicken breasts
- Himalayan sea salt
- 2 tablespoons coconut oil, or fat of choice
- 2 tablespoons olive oil
- 1 1/2 cups homemade chicken stock or chicken bone broth
- 1/3 cup fresh lemon juice (about 2 large lemons)
- 1/4 cup capers drained and rinsed
- 2 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 tablespoon arrowroot (omit for GAPS and SCD)
- 1 tablespoon water
- 1/4 cup finely chopped flat-leaf parsley
- 1 heaping tablespoon coconut cream
Instructions
- 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.
- Add the capers and 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.