Chicken Piccata
Chicken Piccata was one of my signature dishes. The sauce was just perfect over pasta and green beens……I miss it so……UNTIL NOW!!!!! I finally cracked the code on AIP Chicken Piccata and did a happy dance in the kitchen. Sorry the video has been destroyed. What is also amazing about this recipe is that it’s actually a lot easier then my original and it’s just as rich and creamy as ever!
Here’s what you’ll need:
Chicken Breast - 2 LBS - Thin Sliced
Coconut Oil - 3TBSP
Garlic - Minced - 2 TBSP
Capers - 3.5 Oz Jar
Lemon Juice - 1/2 Cup
Coconut Milk - Full Fat Unsweetened - 1 Cup
Grey Salt - 1 TBSP
Horseradish Powder - 1/4 tsp
In a large pan start melting the coconut oil over medium heat. Add garlic and salt and begin to brown the garlic. Once garlic starts browning add in the chicken breasts. You want a pan large enough that all of the slices can lay flat, it’s about 6 pieces, 3 breast cut in half. Move the chicken around the pan to keep the garlic moving. Once you start seeing the edges are cooking add in the capers and lemon juice and stir until the sauce in combined, should be a nice golden brown. At this point you’ll flip the chicken then add the coconut milk. Again use the chicken to stir around the sauce to combine. Let simmer on medium to reduce for about 10 minutes. At this point you can turn the heat all the way down just to keep warm with the lid on. Serve over sweet potato glass noodles or your favorite veggie!
Enjoy!
