Trying Paleo for health reasons, but still missing Italian food? Zesty, buttery, and full of flavor, this healthier Paleo version of chicken piccata tastes like the real thing!
Not much else to say on this one; it’s a quick meal, simple, and delicious.
Enjoy! Here’s to regaining our sparkle together,
- ½ cup + 1 teaspoon tapioca flour, divided
- Salt and black pepper (to taste)
- 6 boneless/skinless chicken breasts halves or thin-sliced chicken breast cutlets
- 4 tablespoons butter (or ghee for Paleo)
- 5 tablespoons olive oil
- 4 large zucchini (or 6 small)
- ½ cup lemon juice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 jar capers (about 3.75 oz), rinsed
- ½ cup chicken broth
- 4 tablespoons chopped fresh parsley
- Add ½ cup tapioca flour to a large bowl. Mix in salt and black pepper. Press the chicken into the mixture and shake off the excess.
- Heat 2 tablespoons of butter & 2 tablespoons of olive oil in a large skillet and add three of the floured chicken breasts. Cook for 2-3 minutes per side or until golden. Transfer to a plate. Add 2 more tablespoons of butter and 2 more tablespoons olive oil. Fry the other three chicken breasts. Transfer to a plate.
- Meanwhile in another large skillet, heat remaining tbsp olive oil. Cut ends off zucchini and make into “zoodles.” Sauté for 5-7 minutes or until tender. Set aside.
- Add lemon juice, onion, garlic, capers, and chicken broth in the skillet the chicken was cooking in. Bring to boil, scraping pan to loosen up the browned bits. Add 1 teaspoon tapioca flour and boil for one minute.
- Return all chicken pieces to skillet and cook for additional one minute.
- Plate zoodles and top with chicken piccata. Sprinkle chopped parsley. Serve.
- Lemon slice garnishes were made by sautéing lemon slices in olive oil until golden brown.
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