"One Pan Lemon Chicken Piccata – Easy & Flavorful Weeknight

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Recipes

One Pan Lemon Chicken Piccata

This One Pan Lemon Chicken Piccata is a quick and flavorful dinner featuring tender chicken in a zesty lemon caper sauce. Perfect for a weeknight meal!

Prep:

15 minutes

Cook:

20 minutes

4 servings

Medium

Save

One Pan Lemon Chicken Piccata – Tender Chicken in a Zesty Lemon Caper Sauce

Ingredients

2 chicken breasts, sliced in half horizontally, and pounded to ½ inch thickness (depending on size)

1 tsp salt

½ tsp pepper

¼ cup coconut flour

2 TBSP olive oil

1 small onion, small dice

4 cloves of garlic, minced

⅓ cup white wine, dry

2 TBSP. lemon juice fresh, about 1 lemon

⅓ cup coconut cream, no thickeners

1 tsp Dijon mustard

¼ cup capers, drained

2 TBSP butter or ghee

Parsley, chopped for garnish, optional

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2 chicken breasts, sliced in half horizontally, and pounded to ½ inch thickness (depending on size)

1 tsp (5 ml) salt

½ tsp (2.5 ml) pepper

¼ cup (30 grams) coconut flour

2 TBSP (30 ml) olive oil

1 small onion, small dice

4 cloves of garlic, minced

⅓ cup (80 ml) white wine, dry

2 TBSP (30 ml) lemon juice fresh, about 1 lemon

⅓ cup (80 ml) coconut cream, no thickeners

1 tsp (15 ml) Dijon mustard

¼ cup (35 grams) capers, drained

2 TBSP (28 grams) butter or ghee

Parsley, chopped for garnish, optional

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Dietary Therapies

SCD

mSCD

IBD-AID P3

MED

Dietary Requirements

Lactose-Free & Minimal Lactose

Meal Type

Dinner

Occasion

Applicances

Cuisine

Kosher

Disease state

Recipe PDF

Instructions

Gather and prep ingredients. Start by slicing chicken horizontally.
Season chicken with salt and pepper. Dredge in coconut flour so each side is coated.
Heat a thick bottomed pan or cast iron over medium heat. Add olive oil and allow to heat.
Add in chicken and cook 4-5 minutes on each side or until cooked through to 165°F (74°C)and browned. Remove chicken and set aside.
In the same pan add in onions and cook for 3-4 minutes or until beginning to become translucent. Add in garlic and continue to cook for 2-3 minutes.
Deglaze with white wine and simmer to reduce for 2-3 minutes.
Add in your lemon juice, coconut cream, Dijon, capers, and butter or ghee. Whisk to incorporate.
Add chicken back in to reheat. Garnish with parsley, serve immediately, and enjoy!

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