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Writer's picturehealth sharks

Creamy Chicken Piccata! šŸ—

Full recipe below, send it to a friend you want to make this with!ā£

Ingredients

  • 1Ā½ lbs Boneless, Skinless Chicken Breasts pounded to 1/2-inch thickness

  • Sea salt and freshly ground black pepper

  • Ā¼ Cup Gluten-free Blend Flour

  • 3 Tbsp Olive Oil divided

  • 4 Garlic Cloves minced

  • 1 Small Onion chopped

  • 1 Cup Chicken Bone Broth

  • 1 Lemon juiced

  • Ā½ Cup Coconut Cream blended before using

  • Ā¼ Cup Capers drained

  • Lemon wedges to serve

  • Freshly chopped herbs to garnish


Instructions

  1. Season the pounded chicken with a pinch of salt and pepper on both sides. Place the flour in a shallow bowl.

  2. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working with one cutlet at atime, dredge the chicken on both sides in the flour. Shake off the excess flour, and add them to the skillet.

  3. Cook the chicken for 4 minutes per side, or until the chicken is cooked through and the coating is golden brown. Transfer the browned chicken to a plate, and set aside.

  4. In the same pan, lower the heat to medium-low, and add the remaining tablespoon of oil, onions, and garlic. SauteĢ for 2-3 minutes, stirring occasionally, until the onions are softened.

  5. Add the broth and lemon juice, and scrape the browned bits from the bottom of the pan with a silicone spatula. Raise the heat to medium-high, and boil the mixture for 3 minutes, until reduced by half, stirring occasionally.

  6. Stir in the coconut cream and capers, and settle the chicken into the sauce. Simmer for 2-3minutes, over low heat, or until heated through. Season to taste with sea salt and black pepper.

  7. Serve warm over sauteĢed cauliflower or cook rice.

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