Paleo chicken piccata

Everyone has their favorite dish at a restaurant, but one restaurant takes it a step further.  There is one Italian restaurant that makes, in my opinion, the best chicken piccata anywhere.  So good, I refuse to order chicken piccata at any other restaurant.  What’s so special?  This restaurant specializes in a garlic butter piccata sauce.  All other restaurants stick to a strict lemon butter sauce with capers, heavy on the lemon.  I’ve managed to replicate this garlic butter piccata sauce at home and decided to convert my recipe to paleo!  Here is your guide to being able to enjoy this delicious, paleo chicken piccata at home.

Paleo Chicken Piccata

Ingredients

1 3/4  pounds boneless, skinless chicken cutlets

2 eggs

1-2 tbl. So Delicious unsweetened coconut milk beverage (used So Delicious culinary coconut milk for Whole30)

Kosher salt

Pepper

3 tbl. extra virgin olive oil

8 1/2 tbl. Earth Balance soy free buttery spread or ghee for Whole30

1/4 tsp. xanthan gum

4 cloves garlic, minced

1 1/2 cups organic low sodium  chicken broth

1 tbl. fresh flat leaf parsley, finely chopped

1 tbl. fresh lemon juice

Paleo Italian nutcrumbs

1 cup almond meal

2 tsp. dried parsley

1 tsp. dried oregano

1 tsp. dried basil

2 tsp. garlic powder

1 tsp. onion powder

1 tsp. kosher salt

2 tsp. pepper

Method

Whisk together Italian nut crumb ingredients.  Prepare egg wash by whisking together eggs, coconut milk beverage, a pinch of kosher salt, and a pinch of freshly ground black pepper.  Preheat oven to 325°F.  Dip both sides of chicken cutlets in egg wash and then coat with nut crumb mixture.  Shake off any extra nut crumbs and set cutlet aside.  Do the same for all cutlets.  Heat 3 tbl. extra virgin olive oil and 2 tbl. “butter” in a large skillet over medium high heat.  When sizzling add the chicken, 3-4 cutlets at a time depending on size of cutlets and pan, and cook on the first side for up to three minutes.  Using tongs flip the cutlets and cook for an additional 1 minute on the second side.  Transfer cutlets to a baking sheet.  Once all cutlets have been pan cooked, bake at 325°F for 10 minutes.  In a new skillet prepare the piccata sauce.  Over medium heat melt 1 1/2 tbl. “butter” and whisk in 1/2 tsp. xanthan gum.  Add the garlic and saute for 1 minute.  Add chicken broth, parsley, and melt in remaining 5 tbl. “butter”.  Finish sauce by whisking in 1 tbl. lemon juice and season with kosher salt and pepper to taste.  When chicken is finished baking, remove from oven, spoon sauce over chicken and serve.

Tags: dairy free, gluten free, Paleo, paleo chicken piccata, paleo recipes