Pan-Grilled Chicken Piccata [Whole30]

Forewarning: I just finished a 6 ounce cup of pumpkin spice coffee (just the beans, not the cream) and I am wired.

Wired with energy. Wired with the September excitement. Wired with all of the pumpkin and clove smelling candles I’m about to drain our bank accounts with.

WIRED.

You know what else wires me? Love.
I never understood why every gets so mushy in the Spring when the most popular wedding months are June, September, and October. *hand raise for October*

So while everyone begins sharing their most romantic dinners in the Spring, who will share the recipes in the FALL!? Who!? WHO, DAMMIT!?

Chicken Piccata is romantic, it’s delicious, and it’s simple enough to make during the week or when you’re expecting company. Traditionally, Chicken Piccata is breaded, then pan-fried in butter. Afterwards, the chicken is removed and the browned grain bits are whisked into a citrus lemon and caper sauce. Goodness, that description just made my mouth water.

This version is just that, minus the breaded part. It will fit your cousin’s gluten-free lifestyle, your round of Whole30, and all of your Keto friends. Paired with my favorite basic mashed potatoes or zucchini noodles, everyone will be in for a real treat!

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Pan-Grilled Chicken Piccata

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

  • 1/4th teaspoon sea salt
  • 3-4 cracks of black pepper
  • 1/4 teaspoon garlic powder
  • 2 tablespoons ghee
  • 4 chicken breast cutlets*
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup chicken stock
  • 2 tablespoons brined capers
  • 1 tablespoon fresh parsley, chopped

Directions

  1. In a small bowl, combine salt, pepper, and garlic powder. Evenly sprinkle seasoning over both sides of each chicken cutlet.
  2. In a large skillet over medium-high heat, melt the ghee. Add two chicken cutlets and cook for 4 minutes. Flip the chicken over, and cook for 3 minutes. Remove chicken from pan and repeat steps for the last two breasts. Remove from pan and set aside.
  3. Reduce the heat to a medium-low and add lemon juice, chicken stock, and capers. Lightly whisk together, gently scraping the bottom of the pan to lift the grilled on chicken bits. Once incorporated, pour lemon sauce over the cooked chicken.
  4. Serve chicken on top of zoodles, cauliflower rice, or basic mashed/roasted potatoes.

*Note: You can make your own chicken breast cutlets by butterflying and cutting through two large chicken breasts. Once cut, place between two sheets of plastic wrap or parchment paper and lightly “beat” the chicken with the bottom of a pan to thin out the breast.

 

 

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