Back to Recipe Print Recipe

Paleo Chicken Piccata Recipe

Paleo Chicken Piccata



  1. In a bowl, crack the eggs and beat until well combined.
  2. In a separate bowl, place the almond flour.
  3. One by one, place the butterflied chicken breasts into the egg and then coat them with the almond flour. Once done, place to the side.
  4. In a pan over medium heat, add the coconut oil.
  5. Once the oil is hot, add the coated chicken breasts and cook on each side for about 3 minutes or until golden brown.
  6. Remove the chicken and place it to the side.
  7. Now in the pan, add the onion, garlic, and cook for about 2 minutes.
  8. Add the lemon juice, chicken stock, parsley, capers and bring to the boil.
  9. Reduce to a simmer and cook for a further 3 minutes.
  10. Return the chicken to the pan and cook for about 5 minutes.
  11. Season with salt and pepper
  12. Serve & Enjoy.

Recipe Tips

Did you make this recipe?

We want to see! Tag @cookingperfected on Instagram or use the hashtag #cookingperfected so we can find you!
Back to Recipe Print Recipe