Easy Creamy Chicken Piccata

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5 from 5 votes

Tender chicken breasts in a delicious coconut cream base lemon sauce then topped with capers.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Servings:

Author: Rena

Ingredients

1½ lbs Boneless, Skinless Chicken Breasts pounded to 1/2-inch thickness
Sea salt and freshly ground black pepper
¼ 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
½ Cup Coconut Cream blended before using
¼ Cup Capers drained
Lemon wedges to serve
Freshly chopped herbs to garnish

Instructions

Season the pounded chicken with a pinch of salt and pepper on both sides. Place the flour in a shallow bowl.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Working with one cutlet at a
time, dredge the chicken on both sides in the flour. Shake off the excess flour, and add them to the skillet.
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.
In the same pan, lower the heat to medium-low, and add the remaining tablespoon of oil, onions, and garlic. Sauté for 2-3 minutes, stirring occasionally, until the onions are softened.
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.
Stir in the coconut cream and capers, and settle the chicken into the sauce. Simmer for 2-3
minutes, over low heat, or until heated through. Season to taste with sea salt and black pepper.
Serve warm over sautéed cauliflower or cook rice.

Video

Notes

Note: Tends to be a bit creamy for some. You may use coconut milk instead of cream.

Substitutes:

Coconut milk instead of cream
Any broth work
Try this with any other meat like salmon or shrimp
Gluten-free flour, wheat flour, or oat flour
Olive or avocado oil

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutritional facts:

Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.

Nutrition