Paleo Lemon Chicken Piccata
A comfort food fav->Gluten Free & Grain Free version!
I love this take on the classic using chicken thighs instead since they are so moist-you can totally use regular chicken breast if you like!
What you need:
4 organic boneless chicken thighs-pounded
1/4 c cassava flour
2 t avocado oil
2 T grass fed butter or ghee
2 large cloves of garlic (minced)
2 lemons
1/2 c artichoke hearts (I used frozen, could also use canned)
1.5 t arrowroot starch or cornstarch (make sure GF!)
2 T capers
2 T fresh chopped parsley
salt & pepper
How you do it:
Heat oven to 375
Juice 1 lemon (you want ~1/2 cup juice); whisk 1 tsp of arrowroot with 1/2 cup water in a small bowl and set aside
Pound your raw chicken thighs ~ 1-1.5 inch thickness
Pour the flour into a bowl with a few shakes of salt and pepper each and coat the raw thighs in a light layer of flour
Heat a large cast iron skillet over medium/high heat and add 1 T butter/ghee + 2 tsp avocado oil to the pan
Cook the floured chicken thighs 4-5 minutes each side (flip once) or until golden brown on the outside; remove and set aside in a separate dish
Let the pan cool a bit then add remaining 1 T of butter and 2 cloves of minced garlic, allow to cook for 1-2 minutes and then add lemon juice and deglaze the pan with the juices
Allow the liquids to cook and bubble for a few minutes and then add the arrowroot/water mixture and allow to thicken
Add artichokes to the pan (add them in step 7 if using frozen vs. canned/marinated) and add chicken back into the cast iron and arrange in one layer, sprinkle capers over top and lay a few sliced lemons on top of each thigh
Place entire dish in the oven for 5-10 minutes or until internal temp of the thighs reads 165
Sprinkle with fresh parsley before serving, enjoy immediately!
Makes ~3-4 servings
Tips:
I love this served over arugula and brown rice (or for full paleo, cauli rice), it’s a crowd pleaser!
If you like more sauciness, I would suggest adding about 1/2 cup broth to the recipe
If you don’t tolerate butter/ghee, simply use avocado oil for the entire recipe
You can most likely sub an all purpose gluten free flour for the cassava flour
