Chicken Piccata
Prep Notes
Cooking Time
30 minutes
Yields
4
Ingredients
1 1/2 pounds boneless skinless chicken breasts
1/4 cup King Arthur gluten free flour
2 teaspoon sea salt
1 teaspoon black pepper
2 tablespoons butter/ghee/coconut oil
1 tablespoon olive oil
3 garlic cloves, sliced
3/4 cup chicken broth
2 tablespoon lemon juice
1/4 cup capers
1/4 cup chopped fresh parsley
Directions
Place flour in a shallow bowl.
Slice chicken breast in half and pound. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge chicken in flour, shaking off the excess flour. Transfer to a plate.
In a skillet over medium-high, heat 1 tablespoons butter/ghee or coconut oil and 1 tablespoon of olive oil. Add the floured chicken, working in batches if needed, to brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more oil between batches if necessary.
Once chicken has finished, turn heat down to medium and add garlic to skillet and sauté until golden but do not burn
Add lemon juice, broth, capers, 1 tablespoon butter/ghee or coconut oil, 1 teaspoon salt and 1/2 teaspoon pepper to the skillet and bring to boil, scraping up any browned bits and stirring to combine.
Turn down heat to simmer and add back chicken, cooking until sauce has thickened, about 5 minutes.
Turn off heat and add parsley, taste and add more lemon juice if desired.