Creamy Chicken Piccata Recipe

hand holding a skillet with breaded chicken breast in a creamy piccata sauce.

5 from 6 votes

Tender chicken breasts in a delicious coconut cream base lemon sauce, then topped with capers. Easy to make and ready in just 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: Indian

Diet: Gluten Free

Servings:

Author: Rena

Equipment

non stick skillet

Ingredients

1½ pounds Boneless, Skinless Chicken Breasts pounded to 1/2-inch thickness
Sea salt and freshly ground black pepper
¼ Cup Gluten-free Blend Flour
3 tablespoons 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

Pound the 1½ pounds Boneless, Skinless Chicken Breasts. Season the pounded chicken with a pinch of Sea salt and freshly ground black pepper on both sides. Place the flour in a shallow bowl.
Heat 2 tablespoons of the 3 tablespoons Olive Oil in a large skillet over medium heat. Working with one cutlet at a time, dredge the chicken on both sides in the ¼ Cup Gluten-free Blend 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, 1 Small Onion (chopped), and 4 Garlic Cloves (minced). Sauté for 2-3 minutes, stirring occasionally, until the onions are softened.
Add the 1 Cup Chicken Bone Broth and 1 Lemon (juiced), 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 ½ Cup Coconut Cream and ¼ Cup 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. Garnish with Lemon wedges to serve and Freshly chopped herbs.

Video

Notes

if you like the sauce to be less thick and more saucy, add 1/4 cup of any milk of choice in step 6.

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 them in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition