Description
Trying Paleo for health reasons, but still missing Italian food? Zesty, buttery, and full of flavor, this healthier Paleo version of chicken piccata tastes like the real thing.
Ingredients
- ½ cups Tapioca Flour, Divided
- 1 dash Salt And Pepper
- 6 Boneless/skinless Chicken Breasts Halves Or Thin-sliced Chicken Breast Cutlets
- 4 Tablespoons Butter (or Ghee For Paleo), Divided
- 5 Tablespoons Olive Oil, Divided
- 4 whole Large Zucchini (or 6 Small)
- ½ cups Lemon Juice
- 1 Medium Onion, Chopped
- 2 cloves Garlic, Minced
- 1 jar (about 3 3/4 Oz. Size) Capers, Rinsed
- ½ cups Chicken Broth
- 4 Tablespoons Chopped Fresh Parsley
Preparation
Set 1 teaspoon tapioca flour aside. Add remaining flour to a large bowl and mix in salt and pepper. Press chicken into the mixture and shake off the excess.
Heat 2 tablesooons butter and 2 tablespoons olive oil in a large skillet and add 3 of the floured chicken breasts. Cook for 2–3 minutes per side or until golden. Transfer to a plate. Add 2 more tablespoons of butter and 2 more tablespoons olive oil. Fry remaining three chicken breasts. Transfer to a plate.
Meanwhile in another large skillet, heat remaining tablespoon olive oil. Cut ends off zucchini and spiralize or slice into “zoodles.” Sauté for 5–7 minutes or until tender. Set aside.
Add lemon juice, onion, garlic, capers, and chicken broth to the skillet the chicken was cooking in. Bring to boil, scraping pan to loosen up the browned bits. Add reserved 1 teaspoon tapioca flour and boil for 1 minute.
Return all chicken pieces to skillet and cook for an additional minute. Plate zoodles and top with chicken piccata. Sprinkle chopped parsley on top. Serve.
