Lemon Chicken Piccata


Lemon Chicken Piccata

Easy, delicious dinner recipe that makes great leftovers!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Servings 6


  • 1.5 lbs Boneless, skinless chicken breast pounded to ½ inch thickness or cut thin
  • sea salt & pepper to taste
  • 3 tbsp blanced almond flour
  • 2 tbsp flaxseed meal
  • 3 tbsp ghee divided
  • 2 tsp garlic powder
  • 1 sm onion chopped
  • 1 cup chicken bone broth
  • ½ cup white cooking wine
  • 1 lemon juiced
  • 1 lemon sliced
  • ¼ cup capers drained


  • Pound or cut chicken breasts into 1/2" thickness. Season with sea salt & pepper, both sides
  • Heat large skillet over medium/medium high heat. On plate mix almond flour, flaxseed meal, and garlic power for dredging. Add 2 tbsp ghee to skillet.
  • Once ghee and pan heated, one at a time dredge the chicken through the flour mix until coated and place in skillet. Cook about 5 minutes per side or until cooked through and the outside is golden brown. Once cooked, remove chicken to a plate and set aside.
  • Lower heat to medium low/medium. Add onion, cook until translucent. Add broth, lemon juice, white cooking wine, and bring to boil, stirring occasionally.
  • Add chicken back to skillet, lower heat to simmer for flavor. Serve over cauliflower rice or veggie noodles.
Keyword dairy free, gluten free, grain-free, kids

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