Paleo Chicken Piccata

I created this recipe years ago when my Mom was hosting a shower and the bride was on a Paleo diet. Since then, I am positive it has become the number one recipe I get the most emails/texts/calls asking for. Any diet can create the illusion that you can only eat bland, plain food; especially a cave man diet that seems to limit so many ingredients. But that is hardly EVER the case (excluding the good ol’ broth diet; you’re on your own with that one!). Most common recipes include healthy ingredients, its just learning to swap out the bad ones. In this case: almond flour for all-purpose flour and olive oil instead of butter. Almond flour browns perfectly, and it also pairs well with this usually sour/vinegary dish because it adds a hint of sweetness from the almonds.

Paleo Chicken Picatta


– 1 1/2 lbs. chicken breasts
– salt and ground black pepper
– 1/2 cup almond flour
-1 tbsp minced garlic
– 3 tbsp olive oil
– 1/2 cup fresh squeezed lemon juice(or store bought)
– 3/4 cup chicken broth
-1/4 cup capers, drained and rinsed
1/3 cup chopped artichokes, canned, drained


Bread chicken in almond flour, salt and pepper. Heat olive oil in skillet and place chicken in oil (medium high heat, you don’t want to burn the oil) Get a nice golden brown on both sides. Remove the chicken from the skillet and place on a baking sheet. DO NOT remove grease from skillet, this will be used for sauce. Cook at 350 until finished (approx 15 mins).

Meanwhile, keep the remaining skillet grease on medium high heat. Add the garlic and lemon juice and allow to simmer for approx 2 mins (making sure not to burn the garlic). Add the artichoke, capers and chicken stock. Bring to a simmer and allow to simmer until slightlt thickened. (If having trouble thickening mix some more flour in). Season with salt and pepper to taste. When chicken is finished cooking remove from oven, platter and top with sauce.