One of the more popular Italian dishes is chicken piccata. The only problem is a traditional piccata recipe will have you dredging the chicken in all-purpose flour and using a ton of butter. While it might taste good, you wouldn’t be doing yourself any favors by eating it.
So let’s do it the Paleo way and swap out that all-purpose flour with tapioca flour, a healthier alternative. And instead of the butter let’s stick to olive oil for the healthy monounsaturated fat it provides to keep this a delicious meal that’s actually good for you.
By butterflying the chicken breast before cooking it we’re shortening the cooking time and making sure that it gets a nice golden brown outside and is cooked throughout without trying it out or making it tough.
Topping it with capers helps to keep it traditional and adds more flavor. Another must-have side is a lemon wedge so you can squeeze the juice onto the chicken right before you dig in.
Without the sauce this would just be a pan-fried piece of chicken, so it’s important to make the sauce just right since it’s going to be the focal point for your taste buds. It’s made from a mixture of chicken soup, lemon juice, olive oil, and garlic that gets sauteed up with the chicken. Bits of the chicken that have browned up are added to the sauce which gives it even more flavor.
Originally the most famous way of preparing piccata was with veal, and if it suits you you can also make it this way since veal is an approved Paleo meat. But as time passed more and more people are preferring to make their piccata with chicken, which we’re using here since it’s more widely available.
Traditionally you’ll find piccata served with a starchy side like pasta or rice, but since those are pretty much axed with Paleo you can swap them out with cauliflower rice, cauliflower mash, or a simple salad. Picking the right side dish can make a big difference with this chicken dish, so choose one that you really like and that you think will go great with it.
This is a great recipe that shows you don’t have to give up your favorite foods while living the Paleo life, and it’s easy to take traditional dishes and give them a healthier upgrade. It just takes a little creativity and some swapping out of some ingredients with better quality ones.
Make this once and you’ll probably add it to your weekly rotation. Not only is it easy, but it’s a family favorite that’s sure to be requested again.
- 4 boneless, skinless chicken breasts halves, (6 oz each) tapioca flour
- 2 ½ tbsp tapioca flour
- 4 tbsp lemon juice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp capers
- 1 cup homemade chicken soup or water
- 4 tbsp chopped fresh parsley
- 3 tbsp olive oil
- salt and black pepper to taste
- Butterfly the chicken breast and then cut in half. Place 2 tbsp of tapioca flour in a plate. Press the chicken into the tapioca flour and shake off the excess.
- Heat two tablespoons of olive oil in a large skillet and add the chicken. Place floured chicken pieces in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a plate.
- Add 1 tablespoon of olive oil, onion and garlic in the same skillet. Sauté for 5 minutes then add the chicken soup, lemon juice and bring to boil, scraping pan to loosen browned bits. Add 1 tsp tapioca flour, and boil for a minute. Add the capers, parsley and season to taste.
- Return all chicken pieces to skillet and cook for one minute more. Serve immediately with your favorite salad or cauliflower mash.