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Chicken Piccata (The Everything Weeknight Paleo Cookbook)

Chicken Piccata (The Everything Weeknight Paleo Cookbook)

Blog Sized Cover EVThis delicious and easy-to-make Chicken Piccata recipe is from page 177 of the The Everything Weeknight Paleo Cookbook, edited by Michelle Fagone (Cavegirl Cuisine). Copyright ©2014 by F+W Media, Inc.

Some other chicken recipes from Cavegirl Cuisine that you may enjoy:
Dairy-Free Tandoori Chicken Wings
P.F. Paleo Chicken Lettuce Wraps
Grilled Chicken with Strawberry Salsa

 

Chicken Piccata

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Ingredients

  • • 1 cup unsalted chicken broth
  • • 1/2 cup lemon juice
  • • 4 boneless, skinless chicken breasts
  • • 3 tablespoons almond oil (or preferred cooking oil)
  • • 1 cup chopped onion
  • • 1 clove garlic, minced
  • • 2 cups chopped fresh artichoke hearts
  • • 3 tablespoons capers
  • • 1 teaspoon pepper

Directions

  1. Combine chicken broth, lemon juice, and chicken in shallow dish. Cover and marinate overnight in the refrigerator.
  2. Heat oil in a medium-sized pan over medium heat and cook onion and garlic until softened, about 2 minutes.
  3. Remove chicken from marinade, reserving marinade.  Add chicken to pan and brown each side, 5-10 minutes.
  4. Add artichoke hearts, capers, pepper, and reserved marinade. Reduce heat and simmer until chicken is thoroughly cooked, approximtely another 10 minutes.
  5. Enjoy!

Ingredients

  • 1 cup unsalted chicken broth
  • 1/2 cup lemon juice
  • 4 boneless, skinless chicken breasts
  • 3 tablespoons almond oil (or preferred cooking oil)
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 cups chopped fresh artichoke hearts
  • 3 tablespoons capers
  • 1 teaspoon pepper

Directions

  1. Combine chicken broth, lemon juice, and chicken in shallow dish. Cover and marinate overnight in the refrigerator.
  2. Heat oil in a medium-sized pan over medium heat and cook onion and garlic until softened, about 2 minutes.
  3. Remove chicken from marinade, reserving marinade.  Add chicken to pan and brown each side, 5-10 minutes.
  4. Add artichoke hearts, capers, pepper, and reserved marinade. Reduce heat and simmer until chicken is thoroughly cooked, approximtely another 10 minutes.
  5. Enjoy!