Chicken Piccata -ish

I had the hardest time deciding what to make for dinner on Tuesday. From my last Whole30 I have some good recipes, but only “some”. Meaning I was feeling bored with what I’ve made before and too lazy after a long day of work to experiment. After about an hour on Instagram looking up #whole30recipes, I finally decided chicken piccata sounded good. Only problem: no breading, no butter, no wine. And I don’t like capers. Thank goodness for all of the paleo/whole30ers before me who solved this problem! I read pretty much every recipe that comes up on the front page of the Google search “whole 30 chicken piccata” and this is what I eventually made (with a major shout out to StupidEasyPaleo for a starting place!).

Chicken Piccata-ish: no wine, butter, grains, capers


1 package Trader Joe’s all natural thin sliced chicken breast

1 cup almond flour

1 egg

4 tablespoons ghee

2 tablespoons olive oil

1/2 white onion, chopped

1 1/2 teaspoon Trader Joe’s crushed garlic

3/4 cup chicken stock

3 lemons; two and a half juiced, half sliced

Sea salt and black pepper


  1. Heat 2 tbsp olive oil and 2 tbsp ghee in skillet over medium high heat.
  2. Mix almond flour with salt and pepper (to taste) in a shallow dish/plate (think pie tin).
  3. In a small bowl, crack the egg and scramble lightly.
  4. Dip each chicken piece in the egg and then coat both sides with almond flour mixture.
  5. Cook chicken in skillet until browned on each side, about three minutes per side. Make sure it’s cooked through (salmonella = gross!) and use more oil/ghee if necessary.
  6. Set chicken aside and keep warm.
  7. Add more oil/ghee to skillet and throw in the onions and garlic. Cook until you’ve got that yummy-smelling, see-through onion thing going on.
  8. Throw in the chicken stock and lemon juice.  (Feel free to be fancy and call this step deglazing.)
  9. Heat on high until the sauce reduces by about half. Add in those sliced lemons you’ve still got hanging around.
  10. Plate your dish by placing one or two chicken cutlets on the plate, covering with sauce, and topping with a lemon slice or two.
  11. Turn off your burners and go eat!


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