Paleo Whole30 Chicken Piccata
Total time35 min
Prep time15 min
Cook time20 min
4.7(20)
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Learn more →Ingredients
4 servings
For the chicken
- 2 large boneless, skinless chicken breasts (about 1.5 lb total)
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup arrowroot starch
- 2 tbsp ghee
- 1 tbsp olive oil
For the sauce
- ¾ cup chicken broth
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp capers, drained
- 1 tbsp ghee
For serving
- 2 tbsp fresh flat-leaf parsley, chopped
- 4 thin lemon slices (optional)
Instructions
- 1
Halve each chicken breast horizontally to make 4 thin cutlets. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 1/4-inch thickness.
- 2
Season the cutlets on both sides with the salt and pepper. Spread the arrowroot starch in a shallow dish and dredge each cutlet, pressing lightly so the starch adheres, then shaking off any excess.
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