Lemon Chicken Piccata

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Lemon Chicken Piccata Perfect for weeknights and the leftovers save well for lunch the next day. It’s gluten free, paleo, low carb and keto


  • 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
  • Sea salt and black pepper to taste
  • 3 Tbsp blanched almond flour *
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • 4 cloves garlic minced
  • 1 small onion chopped (about 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of 1 lemon about 2 Tbsp
  • 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk. It can also be purchased separately
  • 1 1/2 tsp stone ground mustard optional**
  • 1/4 cup capers drained
  • Sea salt and black pepper to taste

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