Paleo Chicken Piccata

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Cuisine: American, Italian
Keyword: butter, capers, chicken, Paleo


  • 4 Chicken breasts, skinless and boneless Split in half and pounded (the butcher can do this)
  • 2 tbsp olive oil
  • 2 tbsp capers
  • 1 lemon for juice
  • 3 tbsp butter
  • ¼ cup white wine optional
  • salt and ground pepper to taste


  • Flatten the chicken breasts by cutting them in half, putting between 2 layers of plastic wrap, and then pounding with a mallet or rolling pin until 1/4 inch thick. Season with salt and pepper.
  • Add olive oil to a large skillet, place over high heat, then add as many of the chicken breast slices as will fit without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven.
  • To make the sauce, reheat the skillet over medium heat. Add the wine and deglaze, reducing for about 2 minutes while constantly scraping the browned bits of the bottom of the pan. Stir in capers and lemon juice, then remove from heat and add the butter.
  • Stir until melted.
  • Pour the sauce over the chicken and serve.


By Thyroid Loving Care