Chicken Piccata (Paleo)
I’m looking out the window right now and it is literally pouring…it’s February and in typical Pacific Northwest fashion it is cold, foggy, gray and wet. For me, that means a lot of cappuccinos, wool socks and warm, soul nourishing food.
To be honest, I actually really enjoy the cold and wet months that we have. I bundle up in my long puffy coat, wrap a scarf around my neck and I’m good to go. I’m feeling especially excited right now because I just purchased the Lumi Sherpa Jacket (update: this coat is now officially sold out) from Anthropologie, which is just too much for words. Pure luxe. I can’t wait for it to arrive so that I can put it on and snuggle up.
I have been wanting a “sherpa” inspired jacket for MONTHS. I saw similar jackets by Stella McCartney and other top designers that were way, way out of my price range but couldn’t get the style out of my mind. I then came across the Lumi Sherpa Jacket from Anthropologie via Pinterest and was sad to find out that it was completely sold out. Sigh.
However, yesterday, completely out of the blue, the jacket popped into my mind again. I did a quick google search to see if someone had possibly put it up on ebay or another retail site only to find that it was currently in stock at Anthropologie and on sale.
I thought it had been sold out for months. Right when I got home, I immediately went online to order the coat. They only had one size left…it was my size!!! MEANT TO BE. Obviously, I immediately ordered the coat and was in pure bliss.
I then went downstairs and made this wonderfully, delicious rustic chicken piccata inspired dish – which I have been making a whole lot lately. It’s unbelievably comforting when paired with roasted fingerling potatoes and wilted spinach. Sigh. Twas a good day for me.
A note to the cook: Are you about to make this dish? This dish is absolutely delicious. I created the recipe by drawing inspiration from one of my favorite dishes – Chicken Piccata. However, I have omitted many of the regular ingredients in order to make this dish to be both gluten/grain-free, quick and easy and to allow my favorite flavors to shine through. Please note that a “meat tenderizer” or small cast iron skillet highly suggested to pound the chicken very, very thin. In my experience, the meat hammer works the best and allows you to pound the chicken into a thin, 1/4″ fillet allowing high heat cooking therefore moist chicken with a crispy, golden exterior. I hope you love this recipe as much as I do. Happy Cooking!
Paleo Chicken Piccata
Serving size: 2
+ 2 chicken breasts; butterflied and pounded to a thin fillet of 1/4″
+ 2 tablespoons butter
+ coarse sea salt
+ 1/2 cup dry white wine
+ juice of 1/2 lemon
+ 1/8 cup capers; drained from liquid
+ bunch of parsley
1. Butterfly each chicken breast and pound thin with meat tenderizer until each filet is 1/4″ thick. Lightly sprinkle each fillet with coarse sea salt.
2. To make sauce: combine 1/2 cup chardonnay or other dry white wine, juice of 1/2 lemon and 1/8 cup capers. Set aside.
3. Heat a cast iron skillet over medium high heat. Add 1 Tbsp butter to pan and wait until butter is simmering and the pan is very hot. Add chicken breasts to the pan and sear for 2-2.5 minutes per side. Assuming your chicken is very thin, this should produce a nice, crispy golden exterior and a juicy, cooked interior. Once chicken is done cooking, place on another plate. Repeat the same steps for the rest of the chicken fillets.
4. Once all of your fillets are done cooking, add 1 tablespoon of butter and the sauce mixture to the same pan the chicken was cooked in. Turn burner from medium high to medium and bring sauce to a simmer. Let sauce simmer and thicken. Continue to stir sauce every once in a while. At this point, I like to place the chicken fillets onto serving plates. Once sauce has reduced and thickened, it is done cooking. Pour sauce over chicken fillets. Garnish with chopped parsley (optional.)