Easy Creamy Chicken Piccata¶
Meta¶
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- Total time: 30
- Yields: 5 serving(s)
| Nutrient | Value |
|---|---|
| calories | 397 kcal |
| carbohydrateContent | 30 g |
| proteinContent | 30 g |
| fatContent | 17 g |
| saturatedFatContent | 6 g |
| cholesterolContent | 87 mg |
| sodiumContent | 589 mg |
| fiberContent | 3 g |
| sugarContent | 21 g |
| servingSize | 1 serving |
Ingredients¶
- 1½ lbs Boneless, Skinless Chicken Breasts (pounded to ½-inch thickness)
- Sea salt and freshly ground black pepper
- ¼ Cup Gluten-free Blend Flour
- 3 Tbsp Olive Oil (divided)
- 4 Garlic Cloves (minced)
- 1 Small Onion (chopped)
- 1 Cup Chicken Bone Broth
- 1 Lemon (juiced)
- ½ Cup Coconut Cream (blended before using)
- ¼ Cup Capers (drained)
- Lemon wedges to serve
- Freshly chopped herbs (to garnish)
Preparation¶
Season the pounded chicken with a pinch of salt and pepper on both sides. Place the flour in a shallow bowl. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working with one cutlet at atime, dredge the chicken on both sides in the flour. Shake off the excess flour, and add them to the skillet. Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside. In the same pan, lower the heat to medium-low, and add the remaining tablespoon of oil, onions, and garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are softened. Add the broth and lemon juice, and scrape the browned bits from the bottom of the pan with a silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally. Stir in the coconut cream and capers, and settle the chicken into the sauce. Simmer for 2-3minutes, over low heat, or until heated through. Season to taste with sea salt and black pepper. Serve warm over sautéed cauliflower or cook rice.