Recipes

Creamy *dairy free* Lemon Piccata Chicken

One pot meals are liiiiife on a weeknight. Clean as you go, and then at the end – its just the single pot you used, your plates and silverware. A one-pot meal I especially love: chicken piccata, but it is usually made with a heavy cream. So I was determined to create a dairy free recipe, but also a keto-optional recipe (always trying to accomodate a variety of dietary needs). This recipe turned out splendidly.

I didn’t tell my husband anything about it because 1) he isn’t a big lemon guy and 2) he would be like, wtf are capers? In our house he has learned to simply trust that I know what I’m doing in the kitchen. It works out wonderfully, and he has already asked when I’ll be making this again. Which may be as soon as this Wednesday night, we are having my parent’s and sister over for dinner, and my dad is keto! I asked husband what he thought of this idea, double thumbs up.

This meal is beautifully balanced, savory, and really couldn’t be easier!

Lemon Chicken Piccato – dairy free, keto friendly.

Ingredients: (feeds 2-4)

2 Organic Free Range Chicken Breasts, pounded to 1/2″ OR carefully cut into thin halves (this is what I do) – this provides 4 thin breasts
Sea Salt, and Black Pepper
Almond Flour (just a few tbsp) *If unconcerned about low carb, regular AP flour is fine
3 tbsp vegan butter or ghee
4 cloves minced garlic
1/2 cup chopped white or yellow onion
1-1 1/2 cups free range chicken bone broth (stock works too, bone broth just really elevates the depth of flavor)
Juice of 1 lemon, seeds removed.
1/2 cup coconut cream (shake well or stir until smooth with a fork)
1 can organic coconut milk
1 1/2 tsp ground mustard seed
1/4 cup capers, drained

Cooking tip: always, always prep ingredients prior to cooking. It makes for a much smoother and quicker process overall! Also, for a one pot meal – create an assembly line!

On a separate cutting board (to avoid cross contamination) season your thinly sliced, or pounded, chicken breasts with salt and pepper. Put almond flour onto a separate dish (like a paper plate) and spread it evenly into a single layer.

Heat a large skillet to med-med high heat, and add 2/3 of your vegan butter to the pan, swirl pan to distribute. Once melted, lightly dredge both sides of your chicken in the almond flour before placing in the pan. Dredging simply means lightly dipping chicken in the flour, and shaking off the excess. It should be a very light layer.

Cook chicken roughly 4-5 mins on both sides of the chicken, try to avoid moving chicken aside from flipping, this will ensure a nice crunchy exterior texture. Cook until just golden brown, turn down heat if it starts to burn. Remove chicken from pan and set aside on separate plate.

Lower the heat to medium low, and in the same pan, add remaining butter. Once melted, add onions, cooking until translucent/clear, then add garlic.

Nothing smells as fragrant as onions and garlic, droooool.

Cook for about one minute before stirring in your broth, lemon juice. Raise heat to medium and cook for 2-3 minutes, stirring occasionally until it reaches a soft boil or simmer. Cook for a few more minutes before adding in coconut cream, coconut milk and mustard. Cook and stir for 1-2 minutes, and add in capers. Add chicken (and all juices from the plate) back to the skillet, lower heat and simmer for another minute.

You could serve this with steamed veggies, brown rice, or noodles (if not concerned about carbs).

Wine is optional, but I’m telling you – this meal will have you going back for seconds.

Enjoy!