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Lemon Chicken Piccata

by Iber


  • 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
  • Sea salt and black pepper to taste
  • 3 Tbsp blanched almond flour *
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • 4 cloves garlic minced
  • 1 small onion chopped (about 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
  • 1 1/2 tsp stone ground mustard optional**
  • 1/4 cup capers drained
  • Sea salt and black pepper to taste



  1. Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
  2. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
  3. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown – adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
  4. Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
  5. Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!

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