Chicken Piccata – Paleo Friendly & Gluten Free


My version of the Chicken Piccata from GFF Magazine  is Paleo Friendly & totally delish! Subscribe to GFF at:
2 tablespoons tapioca starch
1/2 teaspoon kosher salt
Freshly ground pepper
2 small boneless, skinless chicken breasts, pounded to 1/2 thickness
1 tablespoon olive oil
5 tablespoons European butter or Ghee (coconut oil could also work)
1/4 cup dry white wine
1/4 cup capers
Juice of 1/2 lemon
1 teaspoon minced fresh parsley, for garnish


Combine the tapioca starch, salt and a pinch of pepper in a pie dish or rimmed dinner plate. Dredge the chicken breasts in the mixture. Heat the olive oil in a large saute pan over medium high heat, add 1 tablespoon butter or ghee and the chicken breasts, and saute for 3 minutes or until browned on one side. Flip the chicken and saute for 3 minutes on the other side. Remove the chicken and reserve. Keep the pan over medium high heat, and add the remaining butter or ghee and white wine, and let the mixture simmer to reduce by half, 2-4 minutes. Add the capers and lemon juice and stir to combine. Season with salt to taste, return chicken to pan to coat with the sauce, and serve.
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