Paleo Chicken Piccata

Tender chicken drizzled with a piquant lemon, butter sauce.  This paleo chicken piccata is probably my husband’s all time favorite dish. And maybe my father’s, too. Well what’s not to love about a lemon, butter sauce?! I’ve adapted this from an old Cook’s magazine recipe. The magazine is 16 years old and permanently open to this recipe page, which is splattered with years’ worth of lemon juice, caper juice, and who knows what else. Definitely well loved. The original recipe calls for dredging the chicken in flour before frying. If you really want, you can dredge it in coconut flour, but I think it tastes just fine without it.


4 boneless, skinless chicken breasts (about 1 1/2 pounds). See if you can find cutlets.
4 tablespoons olive oil
2 large lemons
2 small garlic cloves, minced
1 cup chicken broth (homemade is best!)
2 tablespoons small capers, drained
3 tablespoons grass-fed butter, ghee (or soy-free spread if you have a dairy allergy)
2 tablespoons fresh parsley, minced


Halve one lemon from on pole to pole. Trim the end from one half and cut crosswise into slices 1/8 inch thick. Juice the remaining half and whole lemon to get 1/4 cup lemon juice. Set aside.

If you could not find cutlets, then slice the chicken breasts horizontally (parallel to the cutting board), so that you have two thinner versions (cutlets) of the chicken breast.

Heat a skillet on medium-high until hot. Meanwhile, season the cutlets with salt and pepper. Add the olive oil to the pan, swirl to coat the bottom, then add the cutlets to the pan, in a single layer. Don’t overcrowd the pan. You may need to do it in more than one batch.  Cook the cutlets until just browned, about 2 1/2 minutes. Flip and cook the other side. Remove from pan and keep warm.  Repeat until all cutlets have been cooked.

Turn the heat to medium. Then add the garlic and saute for about 30 seconds (or less) or until fragrant*. Add the stock and lemon slices, increase the heat and scrape any browned bits in the pan. Simmer until liquid reduces to about 1/3 cup or is darker and slightly thickened (about 4 minutes).  Add lemon juice and capers and simmer until sauce reduces again to 1/3 cup, about 1 minute.

Remove the pan from heat and swirl in butter until it melts and thickens the sauce. Swirl in parsley. Spoon sauce over chicken and serve immediately.

*strain the olive oil and return to the pan for low FODMAPs


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