Weeknight Chicken Piccata

Buttery chicken simmers in a delicious lemon caper sauce that will rock your world! This recipe can be Whole 30 and Paleo compliant, while tasting like you are dining at a fancy Italian restaurant.

I think the world could always use more chicken recipes. I tend to get in a little bit of a rut with chicken and have a hard time coming up with different or creative ways to use the lean protein. Chicken Piccata is one of my go-to meals that feels fancy and decadent, but can easily be made at home on a weeknight.

Ingredients:

For the Chicken:

• 4 Chicken Breasts
• Salt
• Pepper
• Paprika
• 1/3 cup Arrowroot powder (Can use regular flour if you aren’t looking for a Paleo Recipe!)
• 2-3 Tbsp butter (or ghee), divided
• 2-3 Tbsp avocado or olive oil
• 3 gloves garlic,minced
• 1 1/2 cups chicken broth
• Juice of 2 lemons, plus 1 whole lemon, thinly sliced
• 1 spoonful of capers (to taste)

Instructions:

1. If the breasts you are using are thick, carefully slice them in half, down the middle to make 2 thinner cutlets.
2. Sprinkle an even layer of salt, pepper, and paprika over each cutlet, on both sides.
3. Place arrowroot powder in a bowl and dredge each cutlet in the powder. Just a very thin, even layer will do!
4. Meanwhile, heat up 1 Tbsp of butter and 1 Tbsp of oil in a skillet. As you finish dredging each cutlet, place in the hot skillet.
5.  Let it sizzle for about 5 minutes, then flip the cutlets and cook for another 5. They should be just about cooked through.
6. I cooked my cutlets in 2 batches, so I set the first batch aside on a separate plate, added 1 more Tbsp of butter and oil, and repeated the cooking process.
7. Once all of your chicken is cooked, set it all aside. To the skillet, add 1last Tbsp of butter and oil. Add your 3 cloves of minced garlic, and swirl around for about 30 seconds.
8. Next, add 1.5 cups of Chicken broth and juice of 2 lemons. This step should help you scrape up all the yummy brown bits around the bottom of the pan. Stir for about 1 minute,allowing everything to mix together and the sauce to thicken up a bit.
9. Add a spoonful of capers, to your preference, (Travis isn’t a huge fan so I just used a small spoonful for flavor and effect) as well as the lemon slices. Stir everything around one more time.
10. Add the chicken back into the pan. Try to partially submerge each cutlet in the sauce so they can soak it up, for about 3 more minutes. When everything is heated through again, serve chicken with cauliflower/potato mash, asparagus, and a couple big spoonfuls of that buttery, lemony sauce!

(Note: for the Cauli Mash: Boil 1 large white potato, cubed, along with 1 head of chopped Cauliflower for about 15 mins, until very soft. Drain, but reserve about 1/4 cup of the water. Add contents to a large bowl. Add 1 Tbsp butter, 2 cloves minced garlic, salt, pepper, and the reserved water to the bowl. Give it a good mash and stir!)

And perhaps most importantly, make sure you have enough for lunch the next day!

Bon Appetit!