Lemon Chicken Piccata

Name: Lemon Chicken Piccata
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 thin-sliced chicken breasts (about 1.25 lbs.); 3 tbsp. tapioca starch; 1/2 tsp. salt; 1/2 tsp. black pepper; 1/2 tsp. garlic powder; 3 tbsp. butter; 2 tsp. fresh thyme leaves; 1.25 cups chicken broth; 2.5 tsp. Primal Kitchen Dijon Mustard; 1/4 cup capers, rinsed and drained; 1 tbsp. lemon juice; 1/2 lemon, sliced into half moons

December 07, 2021

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Freshen up your chicken dinner recipe rotation with bright, creamy Lemon Chicken Piccata. This elegant skillet meal is cooked with Primal Kitchen Dijon Mustard, garlic, and lemon for a vibrant and savory mix of flavors and textures. If you're not familiar with piccatta, it's a classic Italian dish where chicken breast is traditionally sliced and covered in flour, cooked in butter or oil, and topped with lemons and capers for a light, complex sauce.

Our version contains most of the usual ingredients but uses tapioca flour to keep things gluten-free. The unripened buds of a flowering perennial plant, capers are prepared and packed like olives in a brine solution, so you can expect a bit of salty tang to contrast with the mustard and citrus notes. Serve your chicken piccata over cauliflower rice or paired with a simple, savory side like baked potatoes or buttered green beans.

Lemon Chicken Piccata

Rated 4.1 stars by 23 users

Servings

Prep Time

10 minutes

Cook Time

15 minutes

Calories

280

Succulent chicken meets herbaceous thyme and piquant mustard and capers for an elegant, quick meal that satisfies on any day of the week. Serve with your favorite potatoes, a quick side salad, or roasted broccoli.

Author:

Primal Kitchen

Ingredients

4 thin-sliced chicken breasts (about 1.25 lbs.)
3 tbsp. tapioca starch
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
3 tbsp. butter
2 tsp. fresh thyme leaves
1.25 cups chicken broth
2.5 tsp. Primal Kitchen Dijon Mustard
1/4 cup capers, rinsed and drained
1 tbsp. lemon juice
1/2 lemon, sliced into half moons

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Directions

In a dish or shallow bowl, toss the chicken breasts in 2.5 tbsp. tapioca starch, the salt, black pepper and garlic powder.
Heat the butter in a stainless or cast iron skillet over medium-high heat. Once the butter is melted and bubbling, add the chicken breasts.
Brown the chicken breasts for about 3-4 minutes on each side, or until cooked through.
Remove the chicken breasts from the pan and set them aside. Lower the temperature of the heat to medium heat and add the broth to the pan.
Use a whisk to bring up any browned bits off the bottom of the pan. Scoop out a few tablespoons of liquid and mix it with the remaining tapioca starch to create a slurry.
As the liquid in the pan begins to bubble, add the fresh thyme and mustard. Allow the mixture to simmer until it starts to thicken slightly, then add the slurry to the pan.
Whisk until the mixture reaches the thickness of your liking, then add the capers and lemon juice.
Season with salt and pepper to taste. Place the cooked chicken back into the pan and coat the chicken in the sauce.
Add the lemon slices to the pan and top with more fresh thyme. Serve with your favorite side dish.