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Chicken Piccata

This recipe is Whole30, Paleo, Gluten, and Dairy Free.
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This Chicken Piccata recipe was a favorite that my Aunt B made. We loved it so much I just had to make a Whole30 version! It has the most tender chicken cutlets in a lemony sauce that will have the whole family swooning! Make a side of mashed potatoes or cauliflower rice to soak up all the yummy sauce!

4 chicken breasts, cut in half lengthwise, I like Greensbury Market
1/2 cup arrowroot powder
1 egg
4 tblsp fresh lemon juice, divided
1 large lemon, sliced
1 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
1/4 cup ghee, I use Fourth & Heart
1/2 cup chicken bone broth or chicken broth, I use Kettle & Fire
3 oz capers, drained
Fresh parsley for garnish

For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.


Whisk egg with 1 tblsp lemon juice

In another bowl mix arrowroot with spice

Melt ghee in a large frying pan

Dip chicken pieces in egg then in arrowroot

Brown chicken 3 minutes each side

Add chicken broth and remaining lemon juice

Cover and simmer 10 minutes

Add capers and lemon slices

Cover and simmer 10 minutes

Garnish with parsley


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