[Paleo, Whole30] Chicken Piccata with Potato Noodles
Chicken Piccata was my go-to as a child when we got to go to an Italian restaurant. I love the lemony, salty, creamy goodnness of this dish along with a tender, juicy piece of lightly breaded chicken. When trying to recreate this for whole30 there were a TON of ideas out there. I always had mine with angel hair pasta so I felt some sort of veggie noodle would be most ideal. Sweet potato, potato and turnips are my favs for this one. Potatoes shown here and in recipe. ENJOY!
Ingredients you’ll need: Many recipes = many ingredients. Cooking should be fun and not stressful or confusing. Contrary to my mom’s beliefs, EVERY ingredient isn’t always needed. Additionally, not always does it have to be that specific thing to be delicious. Substitutions and alternatives will be shared here in addition to original recipe.
For the Chicken and Sauce:
2 large chicken breasts, about 1lb.
3 Tbsp arrowroot flour
3 Tbsp coconut flour
1 tsp salt
1 tsp black pepper
2 Tbsp avocado oil
1/4 c ghee, divided in two
6 cloves of garlic, minced (about 2 Tbsp)
1/2 white onion, diced
3 c of bone broth, chicken
1 lemon, juiced (about 1/4 c) and zested
2 oz jar of nonpareil capers, drained
6.75 oz, coconut cream (1/2 a regular can)
For the “Poodles” - Potato Noodles, not the dog :P
2 Tbsp avocado oil
6 large red potatoes, peeled and spiralized
black pepper to taste
1 cups of bone broth
Garnish:
Fresh parsley, chopped fine
Kitchen “stuff” you’ll need: You must have the right stuff to feel confident - there is nothing worse than making something delicious and not having what you need mid-step and feeling stressed or like the whole thing could be ruined. Hopefully this helps you be prepared before you get started or serves as an excuse to buy new kitchen gadgets!
Sharp Knife, 2 Saute Pans, Spiralizer, Wooden spoon, PLATES!, garlic mincer, whisk
Prep.
Slice chicken breasts in half width wise, place plastic wrap on top and pound chicken with the flat side of a mallet until you have thin fillets about 1/2 in thick. (I don't have a mallet and use the bottom of my cast iron skillet). Pat chicken dry and set aside on a plate. It is okay if they are not fully cooked!
Mix arrowroot flour, coconut flour, salt and pepper in a large pasta bowl or plate. Dredge each chicken piece in the flour mixture until fully covered, shake off excess and set aside on a plate.
Create.
Heat avocado oil and 2 Tbsp of ghee in a large skillet on medium high heat. Once hot add two chicken fillets, cook each side undisturbed for about 4 minutes. Set aside on a clean plate and add remaining ghee and repeat with the other two pieces.
In the same pan, add garlic and onion and saute until fragrant (about 2 minutes). Add bone broth, lemon juice, and capers. Bring to a boil, reduce heat to medium and simmer for about 5 minutes. Add coconut cream, whisk in well and bring back to a boil. (If you like your sauce a little thicker you can combine 2 Tbsp of broth or water and 1 Tbsp of arrowroot flour and whisk in slowly, thinner stir whisk in water in Tbsp increments). Add chicken pieces and continue to simmer for about 10-15 minutes uncovered.
While this is simmering in another skillet, heat avocado oil on medium high heat. Add potatoes and desired black pepper (I used about a 1/2 tsp). Saute without stirring for about 2 minutes, flip over the noodles best you can and continue to saute for about 2 minutes. Pour in bone broth and cover - allow the cook until the bone broth is almost completely cooked down (about 5 min). Stir noodles and taste test for desired firmness. If you want them softer you can add more broth or water and cover, do this in 1/4 c increments. (I like mine with some bite.)
Gently stir in lemon zest to chicken and sauce mixture and remove from heat.
Finish.
Plate noodles on the plate using tongs, add chicken on top, cover with desired amount of sauce. Add chopped parsley or zest for garnish.
