Chicken Piccata
Sautéed chicken breasts in a rich, creamy lemon-caper sauce made with coconut cream—perfect for a light yet indulgent meal!
Recipe - 522 - Montebello
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
6
Servings
Shop Ingredients
Makes 6 servings
First Street Boneless Skinless Chicken Breast Value Pack, Avg - 3.84 Pound
Every Day Low Prices
$11.48 avg/ea was $13.40 avg/ea$2.99/lb
Blue Diamond Almond Flour, Finely Sifted - 16 Ounce
$9.99$0.62/oz
First Street Butter, Sweet Cream, Unsalted - 16 Ounce
$4.99$0.31/oz
Garlic - 1 Each
$0.59
Yellow Onions - 1 Pound
$0.99/lb$0.99/lb
Pacific Foods Bone Broth, Organic, Unsalted Chicken - 32 Ounce
$7.69$0.24/oz
Produce Lemon - 1 Each
$0.79
Faraon Coconut Cream - 13.5 Ounce
$1.99$0.15/oz
First Street Mustard, Dijon - 12 Ounce
Sale Price
$1.99 was $2.29$0.17/oz
First Street Capers, Non Pareil - 4 Fluid ounce
$2.29$0.57/fl oz
First Street Sea Salt, Grinder - 9.5 Ounce
$4.79$0.50/oz
First Street Black Pepper, Ground - 2.8 Ounce
$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!