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A platter of chicken piccata topped with lemon slices, capers, and chopped parsley in a light sauce, with whole lemons beside the plate and cutlery on a striped napkin.
Penny Kovacs

Chicken Piccata

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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!
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Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Method

Ingredients
  

  • 4 Chicken Breast cut in half lengthwise
  • 1/2 cup Arrowroot Powder
  • 1 Egg
  • 4 Tbsp Lemon Juice fresh, divided
  • 1 Lemon large, sliced
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/4 cup Ghee
  • 1/2 cup Chicken Bone Broth or chicken broth
  • 3 oz Capers drained
  • Parsley for garnish

Method
 

  1. Whisk egg with 1 tbsp lemon juice.
  2. In another bowl mix arrowroot with spice.
  3. Melt the ghee in a large frying pan.
  4. Dip chicken pieces in egg and then in arrowroot mixture.
  5. Brown chicken 3 minutes each side.
  6. Add chicken broth and remaining lemon juice.
  7. Cover and simmer 10 minutes.
  8. Add capers and lemon slices.
  9. Cover and simmer 10 minutes.
  10. Garnish with parsley.
  11. Enjoy!

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