This gluten-free, grain-free, and dairy-free chicken piccata recipe is delicious and acceptable for people following AIP as well as other healing diets.
- 2 organic lemons
- 2 boneless skinless chicken breasts
- sea salt, to taste
- 1/4 cup arrowroot starch
- 4 tablespoons olive oil
- 1 medium shallot, finely diced
- 1/2 cup dry white wine
- 1 cup chicken bone broth, preferably homemade
- 3 tablespoons capers
- Optional: fresh parsley for garnish and roasted spaghetti squash, zucchini noodles, or other noodle substitute
- Preheat oven to 200 degrees F.
- Thinly slice one half of one of the lemons, juice the other half and the second lemon. Set juice both aside.
- Pound chicken breasts out to an even thickness of about 1/4 inch. Season with salt (and pepper if you are not following AIP).
- Put arrowroot starch in a shallow dish.
- In a heavy skillet large enough to hold both chicken breasts, heat 3 tablespoons of olive oil over medium heat.
- Dredge the chicken breasts in the arrowroot and shake off any excess. Carefully place chicken in hot pan and allow to cook undisturbed for about 3-4 minutes.
- Chicken should be almost cooked through and be at least a bit browned at this point. Using tongs, turn the chicken pieces over and cook on other side for about 3 minutes, or until cooked through. Do not overcook or your chicken will be dry and tough!
- Remove chicken breasts to an oven safe plate and place in warm oven while you are making the sauce.
- Add 1 tablespoon olive oil to the pan and immediately cook the shallot until soft, about 3 minutes.
- Pour the white wine in the pan to deglaze, scraping up any brown bits. Cook until reduced and then add chicken broth and cook until the sauce has reduced by about 1/2 and thickened somewhat, about 5 minutes.
- OPTIONAL: If the sauce is not very thick, you can add an additional teaspoon or so of arrowroot.
- Add the reserved lemon juice, capers, and lemon slices, and cook for another minute or so.
- Remove pan from heat and pour sauce over chicken.
- Serve with spaghetti squash, zucchini noodles, or other paleo-friendly noodle substitute.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Entree
- Cuisine: Italian