Chicken Piccata

Comfy Belly: Chicken Piccata

Lemons, capers, olive oil, and butter. Need I say more?

I was hoping this recipe would work well with coconut flour so that I could include it in a cookbook I’m heads-down on. I was testing to see how well it sealed in the juices when browning the chicken breasts. But it turns out it works much better with almond flour as the sealing agent for the browning step. It would of course work well with all purpose flour (not gluten-free), a light gluten-free flour mix or rice flour (which are gluten-free). If you do want to give coconut flour a try, I suggest removing all excess flour before browning. I found it had a subtle grainy consistency in some parts which I think were browned coconut fibers that fell off the chicken.

So I thought I would share this dish with you as a meal idea for now or to tuck away (or pin) for later. When I notice a recipe includes capers it gets my immediate attention. I love capers on just about anything savory. Or to make something more savory.

This recipe was inspired by this version from Giada De Laurentiis, and do watch the video to see how simple this dish is to pull together. It would go great with rice, quinoa, or roasted cauliflower rice.

Comfy Belly: Chicken Piccata

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Posted in Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, Sauces & Dressings, SCD, Wheat-Free  |  7 Comments
 
 

7 Responses to Chicken Piccata

  1. Pingback: Habits | me + paleo

  2. Libby says:

    I just made this for a birthday dinner, fabulous!
    I didn’t have parsley so I used arugula and added a few kalamta olives, it was great.

    Thanks for sharing the recipe.

  3. melissa says:

    I can’t use butter for two wks on a yeast free diet. Is there a sub for it or would it be okay to leave it out?

    • Erica says:

      I’ve been thinking about that one ever since someone pointed out that ghee is not dairy-free (trace amounts of milk solids and dairy is dairy after all). I haven’t tried this, but I think you could go with two kinds of oil or just all olive oil. I’m not sure how coconut oil would taste with this, but I think it will change the “buttery” flavor. So I would just double the olive oil, or go with a “butter” that is made up of oils.

  4. May says:

    I haven’t tried cooking with capers before, so I don’t know how they taste or what they do. Can you tell me? Are they necessary when recipes call for them? And the ones I saw at the store were in brine and vinegar. Are those good ones? Thank you!

    • Erica says:

      Capers basically taste like little pickled berries. Yes, salt and vinegar usually all that’s in there. There shouldn’t be any additives. That said, you could probably make this without the capers, but oh so much better with them.

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