Chicken Fillets in a Light Lemony Sauce {Piccata}
(mydeliciousmeals.com)Alena TarasevichChicken Breasts with the best light, lemony sauce that is easy and flavorful. This recipe is perfect for those nights when you don’t want to do a lot of dishes. At the same time, it will make you feel as if you’re eating at an Italian restaurant. Chicken breasts are perfectly seared on the outside and bursting with incredible flavor from the sauce. You will likely add this recipe to the list of your favorites.
Ingredients
- 2 chicken breasts
- 3 tablespoons blanched almond flour
- 2 tablespoons arrowroot starch
- 1/2 onion (medium, finely chopped)
- 3 cloves garlic (minced)
- 1 1/2 tablespoon lemon juice (freshly squeezed)
- 3/4 cup chicken broth
- 4 tablespoons coconut cream (you can measure from thick part of canned coconut milk)
- 1/2 teaspoon brown mustard
- 2 tablespoons capers
- 2 tablespoons ghee
- salt
- pepper
Yield: 4 servings | Prep time: 7 minutes | Cook time: 20 minutes | Total time: 27 minutes
Instructions
1. Slice chicken breasts in half lengthwise. If necessary, pound the fillets to achieve the same thickness, so they cook evenly.
2. Heat ghee in a large skillet over medium high heat. On a plate, combine almond flour and arrowroot starch. Dredge chicken pieces in the flower mixture, then sear on both sides, until golden brown, about 4 minutes per side.

3. Transfer chicken to a plate. Add finely chopped onion to the skillet. Cook for a few minutes, until soft, then add garlic and cook for another minute.

4. Pour in chicken broth and lemon juice, add mustard, coconut cream and capers. Gently stir the sauce.

5. Return chicken back to the skillet. Bring to a simmer and cook for another 5 minutes, until the sauce is slightly thick and chicken cooked through.

Products I recommend for this recipe
Almond Flour

Arrowroot Starch

Ghee

Canned Coconut Milk

Brown Mustard

Chicken Broth

Lemon

Garlic

Onion

Capers

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Comments
Great meal idea!
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