This piccata can be made 100% Paleo, without the cream and instead using coconut milk. Also to make it faster do not dredge the chicken breast, instead just cut into chunks and add it to the garlic and shallots. Slightly different then in an Italian restaurant, but much healthier.
2 chicken breast
Pound out, dip in coconut flour, then in an egg wash, then in finely ground nuts
2 tbs pasture-raised butter
2 tbs extra virgin olive oil
4 garlic cloves, minced
2 shallots or one large one, thinly sliced
1/4 cup brined capers
1/3 cup lemon juice, freshly squeezed
1/2 cup chicken broth
1/4 cup pasture-raised whipping cream or coconut milk
1/3 cup chopped parsley
1 bunch of asparagus, break off at crispy part
2 cups zucchini noodles
In a skillet over medium heat saute garlic and shallots in butter and olive oil, until you can smell the garlic. Add the capers, lemon, asparagus, chicken broth and cream or coconut milk. Reduce sauce until half about 5 minutes. Cook chicken breast in a separate pan over medium heat with some grass-fed butter until cooked through about 3-5 minutes on each side. Place zucchini noodles on plate, top with chicken breast and then with sauce.
Author: Christine Straley