chicken piccata

10 Jan, 2026

From Nicole at healmedelicious.com

Ingredients

• 1 lb boneless, skinless chicken breasts, butterflied and pounded flat
• 1 tsp sea salt, divided
• ½ cup arrowroot starch
• 3 tbsp olive oil, divided
• 3 cloves garlic, minced
• 3 tbsp capers, drained and rinsed
• 1 cup chicken broth
• 2 tbsp lemon juice
• 1 tbsp white wine vinegar
• sliced lemon, for garnishing (optional)
• fresh chopped parsley, for garnishing (optional)

Instructions

1. Butterfly chicken breasts and pound flat to the same thickness.

2. To a large bowl, add chicken and ½ teaspoon sea salt. Mix.

3. To a separate large bowl, add arrowroot starch. Dredge chicken in arrowroot starch. Shake off excess and put floured pieces aside on a plate.

4. To a large skillet, add 2 tablespoon olive oil and heat over medium heat.

5. Place cutlets in the pan. Pan sear until golden brown on each side.

6. Remove seared cutlets and add remaining 1 tablespoon olive oil to skillet.

7. Add garlic and sauté until golden.

8. Add chicken broth and lemon juice. Bring to a boil.

9. Add remaining ½ teaspoon sea salt and 1 tablespoon white wine vinegar.

10. Add capers.

11. Reduce heat and return chicken to skillet. Cook on low heat until sauce thickens around the chicken, and chicken is cooked through.

12. Serve on top grain-free pasta, if desired.