Smart & Final

Chicken Piccata

Sautéed chicken breasts in a rich, creamy lemon-caper sauce made with coconut cream—perfect for a light yet indulgent meal!

Recipe - 425 - Fullerton

Chicken Piccata

Prep Time10 Minutes

Servings6

Cook Time20 Minutes

Ingredients

1.5 pounds boneless skinless chicken breasts, pounded to 1/2" thickness

3 tbsp. almond flour

3 tbsp. butter

4 cloves garlic, minced

1 small onion, chopped

1 cup chicken bone broth

Juice of 1 lemon

1/3 cup coconut cream unsweetened

1 1/2 tsp. dijon mustard

1/4 cup capers, drained

Sea salt, to taste

Pepper, to taste

Directions

Cut chicken breasts into cutlets. Season with sea salt and pepper on both sides.
Heat a large skillet over medium/high heat.
In a shallow bowl, add the almond butter.
Add 2 Tbsp. of butter to the skillet.
Once the butter is heated, dip each chicken cutlet in the almond flour, shake off excess, and place in the skillet.
Cook about 4 minutes on each side to cook through. The outside should be golden brown. Remove the chicken to a plate and set aside.
Lower the heat to medium low and add the remaining butter. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened.
Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occassionally.
Cook for 3 more minutes, then stir in the coconut cream and the mustard. Cook and stir another minute, then stir in the capers.
Add the chicken back to the skillet, bring heat down and simmer for 1 minute.
Serve over rice, cauliflower rice or zucchini noodles. Enjoy!

10 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1.5 pounds boneless skinless chicken breasts, pounded to 1/2" thickness

First Street Boneless Skinless Chicken Breast Value Pack, Avg - 3.84 Pound

Every Day Low Prices

Add First Street Boneless Skinless Chicken Breast Value Pack, Avg to Favorites.Add First Street Boneless Skinless Chicken Breast Value Pack, Avg to Favorites.

$11.48 avg/ea was $15.32 avg/ea$2.99/lb

3 tbsp. almond flour

Blue Diamond Almond Flour, Finely Sifted - 16 Ounce

Sale Price

Add Blue Diamond Almond Flour, Finely Sifted to Favorites.Add Blue Diamond Almond Flour, Finely Sifted to Favorites.

$8.49 was $9.99$0.53/oz

3 tbsp. butter

First Street Butter, Sweet Cream, Unsalted - 16 Ounce

Add First Street Butter, Sweet Cream, Unsalted to Favorites.Add First Street Butter, Sweet Cream, Unsalted to Favorites.

$4.99$0.31/oz

4 cloves garlic, minced

Garlic - 1 Each

Add Garlic to Favorites.Add Garlic to Favorites.

$0.59

1 small onion, chopped

Yellow Onions - 1 Pound

Add Yellow Onions to Favorites.Add Yellow Onions to Favorites.

$0.99/lb$0.99/lb

1 cup chicken bone broth

Pacific Foods Bone Broth, Organic, Unsalted Chicken - 32 Ounce

Sale Price

Add Pacific Foods Bone Broth, Organic, Unsalted Chicken to Favorites.Add Pacific Foods Bone Broth, Organic, Unsalted Chicken to Favorites.

$6.99 was $7.49$0.22/oz

Juice of 1 lemon

Produce Lemon - 1 Each

Add Produce Lemon to Favorites.Add Produce Lemon to Favorites.

$0.79

1/3 cup coconut cream unsweetened

Faraon Coconut Cream - 13.5 Ounce

Add Faraon Coconut Cream to Favorites.Add Faraon Coconut Cream to Favorites.

$1.99$0.15/oz

1 1/2 tsp. dijon mustard

First Street Mustard, Dijon - 12 Ounce

Sale Price

Add First Street Mustard, Dijon to Favorites.Add First Street Mustard, Dijon to Favorites.

$1.99 was $2.29$0.17/oz

1/4 cup capers, drained

First Street Capers, Non Pareil - 4 Fluid ounce

Add First Street Capers, Non Pareil to Favorites.Add First Street Capers, Non Pareil to Favorites.

$2.29$0.57/fl oz

Sea salt, to taste

First Street Sea Salt, Grinder - 9.5 Ounce

Add First Street Sea Salt, Grinder to Favorites.Add First Street Sea Salt, Grinder to Favorites.

$4.79$0.50/oz

Pepper, to taste

First Street Black Pepper, Ground - 2.8 Ounce

Add First Street Black Pepper, Ground to Favorites.Add First Street Black Pepper, Ground to Favorites.

$3.49$1.25/oz

Directions

Cut chicken breasts into cutlets. Season with sea salt and pepper on both sides.
Heat a large skillet over medium/high heat.
In a shallow bowl, add the almond butter.
Add 2 Tbsp. of butter to the skillet.
Once the butter is heated, dip each chicken cutlet in the almond flour, shake off excess, and place in the skillet.
Cook about 4 minutes on each side to cook through. The outside should be golden brown. Remove the chicken to a plate and set aside.
Lower the heat to medium low and add the remaining butter. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened.
Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occassionally.
Cook for 3 more minutes, then stir in the coconut cream and the mustard. Cook and stir another minute, then stir in the capers.
Add the chicken back to the skillet, bring heat down and simmer for 1 minute.
Serve over rice, cauliflower rice or zucchini noodles. Enjoy!