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3 from 2 votes

Chicken Piccata

Course: Main Dish
Cuisine: Italian


  • 2 boneless chicken breasts, butterflied
  • 1/3 cup almond flour
  • 5 tbsp extra virgin olive oil
  • 6 tbsp coconut oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup low sodium chicken broth
  • 1/4 cup capers
  • 1/3 cup fresh parsley chopped
  • salt to taste
  • pepper to taste
  • 5 oz baby portabella mushrooms sliced


  • Season chicken with salt and pepper. Pour almond flour in a bowl and dredge both sides in almond flour, shaking off excess.
  • In a large skillet over medium high heat, melt 2 tablespoons of coconut oil with 3 tablespoons olive oil. When mixture starts to sizzle, add 2 pieces of chicken and cook for 3 minutes (or until browned), flip and cook other side or until browned. Remove and transfer to plate. Melt 2 more tablespoons coconut oil and add another 2 tablespoons olive oil. When this mixture starts to sizzle, add 2 more pieces of chicken and brown both sides as with the first batch. At the same time, add mushrooms and saute for 5 minutes (may need to add a tad more coconut and olive oil). Remove pan from heat, and add chicken to the plate.
  • In the pan, add the lemon juice, stock, and capers. Return to stove and bring to a boil, scraping up brown bits from pan for extra flavor. Taste to check for seasoning, then return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a serving dish. Add 2 remaining tablespoons of coconut oil to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
  • Serve and enjoy!