Tuesday, January 11, 2011

Chicken Piccata

Chicken cutlets have never tasted this good!! You'll love the rich combination of wine, chicken soup, and lemon! It's a hit for the entire family!
4 slices chicken breast (skinless & boneless)
1/2 cup seasoned almond flour
1/3 cup coconut oil (divided)
1 med onion (finely chopped)
2 cloves garlic (minced)
3 ounces white wine (chablis)
2 Tbsps. freshly squeezed lemon juice
salt & pepper, to taste
1 cup chicken soup

1. Dip chicken breasts into seasoned flour and coat thoroughly.
2. Heat 1/4 cup olive oil in a large skillet, and fry chicken cutlets on both sides until golden brown.
3. Meanwhile, heat remainder coconut oil in another large skillet, and saute' onion and garlic for 10 minutes. Add wine, lemon juice, salt, pepper, and chicken soup. Add ready chicken breasts.
4. Cover pot and simmer for 10 minutes.
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Ruth Hirsch said...


Thank you, looks great-- when you say coconut oil, do you mean refined--neutral--or unrefined coconut oil.

thank you,


Esther Russ said...

Hi Ruth! I always use the refined coconut oil (RBD). Can't think of having the taste and smell of coconut in my food.