Chicken, Dinner, Food, Recipes

Chicken Paleo Piccata…

Chicken Piccata is simple and succulent but typically this dish calls for the chicken to be dredged in flour before being tossed into the frying pan.  I decided to try to make this dish without, of course, the usual flour dredging and I dressed it up with some savory garlic and green onions in addition to the traditional capers.  Here is my take on piccata – paleo style!

Chicken Paleo Piccata

3 – 4 chicken breasts

2 tbsp ghee

3 green onions diced

6 garlic cloves minced

3 tbsp capers

¼ cup white wine

½ cup chicken stock

3 tbsp olive oil

Juice from 1 lemon

Sea salt and fresh ground pepper to taste

Butterfly the chicken breasts by cutting in half lengthwise.  Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness.  Cut the pounded pieces of chicken in half and set aside.  In a large sauté pan heat the 2 tbsp of ghee over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook – nobody likes rubber chicken.  Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.  Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.  The end result is yummy, garlic, lemon, tender chicken goodness!


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Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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  1. I just found your wonderful blog. I will have to try some of your recipes as they look delicious. I am a former co-owner of Desert CrossFit and branched off to launch Paleo Women Snacks & Granolas. I thought you may want to take a taste as I have free samples on my website. Are you a CrossFit owner? I also noticed the Paleo Brands link and wondered if this is you as well. You sound like quite the cook – anxious to chat with you.

    1. Sarah says:

      Hi Laura,
      I am not a crossfit owner, I work for Norcal Strength and Conditioning, formally Crossfit Norcal. One of the owners of Norcal, Robb Wolf, is associated with Paleo Brands and I contribute to the Paleo Brands blog. I am excited to get the samples of your granola, thank you again!

  2. John says:

    I thought this was great! Really enjoyed it.

  3. Kerri says:

    we LOVED this! served it with brussel sprouts. I love your blog. Everything is quick and easy. After a full work day and a WOD, i still have a chance to make a delicious paleo meal at the end of the day!! keep up the great work.

    1. Sarah says:

      Thanks Kerri! : )

  4. Had this tonight and everyone LOVED it! So quick and easy! Thanks for the recipe!!

  5. April says:

    Thanks you for this one! Chicken Piccata is one of my favorites and this recipe almost matches the Piccata from my favorite Italian restaurant.

    We also love your mar. meatballs- oh, how we love them. Tx

  6. Jillian says:

    So funny, completely independently I made chicken piccata last night. Great minds… But as a twist I did do a ground almond crust for the chicken (dredged in eggs then ground almonds). I’d like to try the green onions. Oh, and I also added parsley which was yummy. 🙂

    1. Sarah says:

      Hey Jillian! I actually thought about doing the almond meal crust that you did, but then got lazy… But I will give that a go next time! : )

  7. Stacy says:

    I loved, loved this! The sauce was so delicious. I didn’t have ghee, so I used a little butter. It was still really yummy. Thanks for this site. I’m going to go on a 30 day Paleo challenge ( just me and a couple friends, strict paleo for 30 days) and I’m probably going to try every recipe on your site. I can’t wait to use the almond next time. 🙂

  8. REALLY good! I go to MBS CrossFit in Colorado and am starting a 30 day paleo diet. I am so used to eating wheat (bread, oatmeal, cookies, you name it) so I had doubts that I would eat strict paleo meals for a month. This was great and it gave me hope. I look forward to making more of your recipes. Thanks!

  9. This was REALLY tasty! Your photo looks better than mine, but I swear might looked good, too! Thanks for sharing another great recipe.

  10. Julia says:

    This was beyond delicious. I also coated in almond meal, but did not pound because I have no mallet. Thanks!

  11. Dana says:

    Nope! Chicken piccata is not usually breaded. It’s generally a butter, capers, white wine kind of sauce

  12. First time trying capers! This was great.

  13. This is a staple in my house. We have it at least twice a month. SO great.

  14. My boyfriend went crazy when I made this for us the other night…so delicious and easy– who needs all that flour dredging?! I made a few adjustments based on what I had on hand- used thighs instead of breasts (but still punctured holes in them using my meat tenderizer); added more chicken stock to compensate for the lack of white wine. Divine! You did it again, thank you.

  15. Jenn says:

    This was so good and easy! Thank you! 🙂

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