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Creamy Chicken Piccata {Paleo, Whole30, AIP}

Print Recipe
Total Time 1 hour
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 lb chicken thighs or chicken breasts sliced in half

Cream Base

  • 13.66 fl. oz. unsweetened coconut milk
  • 1 tsp salt
  • 1 tbsp lemon or apple cider vinegar
  • 1 cup tapioca starch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 3 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp ghee butter
  • 1 shallot minced
  • 4 cloves garlic minced
  • 2 tbsp lemon juice
  • 1/2 cup chicken broth or white wine
  • 1/2 cup coconut cream base
  • 2 tbsp capers
  • 2 tsp parsley
  • salt to taste

Instructions
 

  • Preparation Season chicken with salt and refrigerate for 30 min to an hour.
  • Refrigerate canned unsweetened coconut milk for one hour. Then separate cream from the milk to create sour cream base. Combine cream with salt and lemon or apple cider vinegar. Set aside.
  • In a large bowl, combine tapioca starch, garlic powder, onion powder, salt, pepper, and nutritional yeast.
  • Dredge chicken in flour mixture. Set aside.
  • In a large skillet, heat olive oil and 1 tbsp of ghee butter on medium heat.
  • Fry chicken for 6 minutes on each side. Set aside.
  • Add t tbsp ghee butter. Saute shallot and garlic for 1 minute.;Add chicken broth or white wine. Scrape off bits on the pan and cook for 3 minutes. Add lemon and coconut cream base. Simmer for 5 minutes.
  • Adjust flavor with salt to taste.
  • Toss capers in and add chicken back to Piccata sauce.
  • Garnish with lemon and parsley.
  • Serve and enjoy!
Keyword chicken dinner, chicken piccata, italian dinner, one pan meal