Chicken, lemon and capers mingle in this Paleo Chicken Piccata recipe. It's gluten-free and whole30. A delicious adaptation to a well-loved favorite.
Remove chicken from skillet and set aside, covered with foil or put in the oven on 200°F to keep warm. Add a bit more oil to the skillet and scrape browned bits well to deglaze the pan. Or, if you’re me and you want a nice, clear sauce, scoop out any toasty almond bits that were left behind.
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recipe found on: https://www.stephgaudreau.com/paleo-chicken-piccata/