#Lemon #Chicken #Piccata {#Paleo, #Whole30, #Keto}
This tasty lemon skillet piccata is made in one pan and couldn't be easier! Perfect for weekday evenings and leftovers save well for lunch the next day. It is gluten-free, paleo, low in carbohydrates and keto.
Chicken in a frying pan is a thing of beauty, don't you think? I mean everything in a pan is pretty much the only way to do things on weeknights. I mean, with a few roasted vegetables that require no effort and no brain power thanks to the timer function of the oven.
But anyway, the chicken. There are roughly a trillion ways to cook chicken and you can find most of them with a 30 second search on Pinterest. Slight exaggeration, but still so slight, really. People love chicken and it really IS SO versatile, tasty and fast too.
I have a pan-fried chicken marsala, a Tuscan chicken, a lemon chicken, a pesto chicken and others that I can't think of off the top of my head right now.
It's definitely time for something new - and this lemon chicken piccata is the perfect touch to your pan-fried chicken dinner.
We start with thin boneless skinless chicken breasts - I pounded mine thin about 1/2 ". I used a combination of almond flour and tapioca for dredging, but you can use any tapioca if you prefer. I tried it both ways and there is no big difference, even if I feel that the one with almond flour is a little more crisp even after to have been in the sauce.
Once the chicken is fried, it's time to make the sauce, which is incredibly simple. Garlic and onion, bone broth, lemon and coconut cream form the basis of the sauce.
I like to add a little stone ground mustard for flavor and salt and pepper for seasoning. Mustard is optional, so if you're not a fan, just leave it out.
Once you've incorporated the capers and added the chicken, simmer together for a minute, then it's time to eat! I served mine with sautéed cauliflower rice but any vegetarian noodles or roasted potatoes would be delicious too.
