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Chicken PiccataChicken Piccata
Chicken Piccata
Chicken Piccata
Sautéed chicken breasts in a rich, creamy lemon-caper sauce made with coconut cream—perfect for a light yet indulgent meal!
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Recipe - 523 - Union City
Chicken piccata topped with lemon wedges, capers, and coconut cream.
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
  1. Cut chicken breasts into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/high heat. 
  3. In a shallow bowl, add the almond butter. 
  4. Add 2 Tbsp. of butter to the skillet. 
  5. Once the butter is heated, dip each chicken cutlet in the almond flour, shake off excess, and place in the skillet. 
  6. 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. 
  7. 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. 
  8. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occassionally. 
  9. Cook for 3 more minutes, then stir in the coconut cream and the mustard. Cook and stir another minute, then stir in the capers. 
  10. Add the chicken back to the skillet, bring heat down and simmer for 1 minute. 
  11. Serve over rice, cauliflower rice or zucchini noodles. Enjoy! 
10 minutes
Prep Time
20 minutes
Cook Time
6
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
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
3 tbsp. almond flour
Blue Diamond Almond Flour, Finely Sifted
Blue Diamond Almond Flour, Finely Sifted - 16 Ounce
$10.49$0.66/oz
3 tbsp. butter
First Street Butter, Sweet Cream, Unsalted
First Street Butter, Sweet Cream, Unsalted - 16 Ounce
$5.49$0.34/oz
4 cloves garlic, minced
Garlic
Garlic - 1 Each
$0.59
1 small onion, chopped
Yellow Onions
Yellow Onions - 1 Pound
$1.49/lb$1.49/lb
1 cup chicken bone broth
Pacific Foods Bone Broth, Organic, Unsalted Chicken
Pacific Foods Bone Broth, Organic, Unsalted Chicken - 32 Ounce
$8.19$0.26/oz
Juice of 1 lemon
Produce Lemon
Produce Lemon - 1 Each
$0.79
1/3 cup coconut cream unsweetened
Faraon Coconut Cream
Faraon Coconut Cream - 13.5 Ounce
$1.99$0.15/oz
1 1/2 tsp. dijon mustard
First Street Mustard, Dijon
First Street Mustard, Dijon - 12 Ounce
Sale Price
$1.99 was $2.29$0.17/oz
1/4 cup capers, drained
First Street Capers, Non Pareil
First Street Capers, Non Pareil - 4 Fluid ounce
$2.29$0.57/fl oz
Sea salt, to taste
First Street Sea Salt, Grinder
First Street Sea Salt, Grinder - 9.5 Ounce
$4.79$0.50/oz
Pepper, to taste
First Street Black Pepper, Ground
First Street Black Pepper, Ground - 2.8 Ounce
$3.49$1.25/oz

Directions

  1. Cut chicken breasts into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/high heat. 
  3. In a shallow bowl, add the almond butter. 
  4. Add 2 Tbsp. of butter to the skillet. 
  5. Once the butter is heated, dip each chicken cutlet in the almond flour, shake off excess, and place in the skillet. 
  6. 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. 
  7. 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. 
  8. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occassionally. 
  9. Cook for 3 more minutes, then stir in the coconut cream and the mustard. Cook and stir another minute, then stir in the capers. 
  10. Add the chicken back to the skillet, bring heat down and simmer for 1 minute. 
  11. Serve over rice, cauliflower rice or zucchini noodles. Enjoy!