I am super picky about the flavor of my food, I have zero tolerance for bland food. When I eat I need to taste the flavor immediately and it needs to be distinctive. It drives my family nuts that I often reach for the salt or the pepper after eating the first bite of my dinner, but I just have to have the flavor.
This recipe is a flavor lovers dream come true. I will be honest with you, I was doubtful about how flavorful it would be the first time I made it because the sauce was thin and I wasn’t sure that it would coat the chicken and the squash enough to really add to the dish. I was wrong. The lemon and the capers really pop and every single bite of this dish was jam packed with a wonderful, light, refreshing flavor.
Honestly, I think this is going to be my new go-to dish when I have people over for dinner because I just don’t see how anyone wouldn’t love it! I hope you feel the same.
Creamy Lemon Chicken Piccata (AIP/Paleo):
2 TBS Olive Oil or Bacon Fat
4 chicken breasts
¼ cup of coconut flour
½ tsp sea salt
½ tsp black pepper (optional)
1 Cup of bone broth
2 whole lemons
¾ cup of coconut cream
¼ cup of capers
1 large spaghetti squash- cooked
In a large skillet heat your cooking fat or oil over medium/high heat. In a medium bowl combine your coconut flour, salt and pepper. Dredge your chicken breasts in the flour mixture and place in the pan. Cook for 3-5 minutes per side or until cooked through. When cooked, set them aside and cover tightly. In a medium sauce pan, combine your bone broth, the juice of two lemon, your coconut cream and the capers. Over medium heat bring the sauce to a boil and allow it to simmer for 3 minutes, stirring occasionally. Pace your chicken over your spaghetti squash and pour the sauce over top. Serve and enjoy.