Flavorful Paleo Chicken Piccata

By zhanghengshuo

4 Person

30 Minutes

0 Calories

This paleo chicken piccata is an easy, quick, and super flavorful weeknight dinner. Adding asparagus makes the already delicious combo of chicken, lemon, and capers even tastier and more nutritious. This paleo chicken piccata is so flavorful already from the capers, lemons, and ghee that it doesn’t need an assertive herb on top.

Ingredients

Lemon slices or wedges, for serving
Minced fresh carrot tops or parsley
3 tbsp. Capers
1/3 cup Lemon juice, divided
3/4 cup Chicken stock, divided
1 bunch Skinny asparagus, trimmed and halved crosswise
1 tbsp. Extra virgin olive oil
2 tbsp. Ghee or butter, divided
Freshly ground black pepper
1/4 tsp. Sea salt
1/4 tsp. Garlic powder
1 tsp. Nutritional yeast
1/3 cup Tapioca flour
3 Large boneless, skinless chicken breasts

Method

01

Cut each chicken breast in half lengthwise so that you have six pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick.
02

Preheat the oven to 225°F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.
03

Mix the tapioca flour, nutritional yeast, granulated garlic, salt, and a few grinds of black pepper on a plate.
04

Heat a large skillet over medium-high heat. When it’s hot, add one tablespoon of the ghee and the olive oil, and swirl to coat the bottom of the pan.
05

Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown.
06

Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding a little more oil to the pan if it looks dry.
07

Put the second batch of chicken on the baking sheet in the oven with the others. With the heat still on medium-high, add the asparagus to the pan along with half the chicken stock and half the lemon juice.
08

Stir with a spatula, scraping to dislodge any browned bits from the bottom of the pan. Cover the pan and let the asparagus cook for 2-3 minutes, until tender but still crisp. Use tongs or a slotted spatula to transfer the asparagus to a plate.
09

Add the rest of the chicken stock and lemon juice to the pan along with the capers, and let the sauce bubble away for a few minutes.
10

Stir in the remaining tablespoon of ghee or butter. Return the chicken and asparagus to the pan, remove from the heat, sprinkle with carrot tops or parsley, and serve hot with lemon slices.

Related Tags

Chicken Recipes

Chicken Breast Recipes

Chicken Piccata Recipes

Flavorful Paleo Chicken Piccata

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Lemon slices or wedges, for serving

Minced fresh carrot tops or parsley

3 tbsp. Capers

1/3 cup Lemon juice, divided

3/4 cup Chicken stock, divided

1 bunch Skinny asparagus, trimmed and halved crosswise

1 tbsp. Extra virgin olive oil

2 tbsp. Ghee or butter, divided

Freshly ground black pepper

1/4 tsp. Sea salt

1/4 tsp. Garlic powder

1 tsp. Nutritional yeast

1/3 cup Tapioca flour

3 Large boneless, skinless chicken breasts

03 Method

Step 1

Cut each chicken breast in half lengthwise so that you have six pieces. Use a meat mallet to pound the chicken out to about 1/4 inch thick.

Step 2

Preheat the oven to 225°F and place a cooling rack on top of a baking sheet. This is where you’ll keep the chicken warm in the oven later.

Step 3

Mix the tapioca flour, nutritional yeast, granulated garlic, salt, and a few grinds of black pepper on a plate.

Step 4

Heat a large skillet over medium-high heat. When it’s hot, add one tablespoon of the ghee and the olive oil, and swirl to coat the bottom of the pan.

Step 5

Dip each piece of chicken into the flour mixture to coat it on all sides, and then add as many pieces to the pan as will fit in a single layer. Cook for 3-4 minutes per side, until golden brown.

Step 6

Transfer the chicken to the rack and put the baking sheet and rack in the oven. Repeat the dredging and frying process with the remaining chicken, adding a little more oil to the pan if it looks dry.

Step 7

Put the second batch of chicken on the baking sheet in the oven with the others. With the heat still on medium-high, add the asparagus to the pan along with half the chicken stock and half the lemon juice.

Step 8

Stir with a spatula, scraping to dislodge any browned bits from the bottom of the pan. Cover the pan and let the asparagus cook for 2-3 minutes, until tender but still crisp. Use tongs or a slotted spatula to transfer the asparagus to a plate.

Step 9

Add the rest of the chicken stock and lemon juice to the pan along with the capers, and let the sauce bubble away for a few minutes.

Step 10

Stir in the remaining tablespoon of ghee or butter. Return the chicken and asparagus to the pan, remove from the heat, sprinkle with carrot tops or parsley, and serve hot with lemon slices.

04 Author