Carly’s Chicken Piccata


Ever tried an Italian dish that actually tasted better gluten and dairy free?  This is it!!!!! 🙌🏻

I’ve tried many different gluten free flour mixtures for a crispy chicken coating and this simple inexpensive flour/starch has hit it on the mark!  Tapioca flour is the ultimate gluten free coating for a crispy and light fried chicken.  This won’t burn either!!!! It holds up nicely to heat.  A must try!


6 pounded chicken breasts

1 cup tapioca flour


3 lemons

1/4 cup olive oil

1/2 large white onion

4 chopped garlic bulbs

1/4 cup unsweetened coconut cream

1/4 cup bone broth

3 tablespoons capers

1 large handful fresh parsley


Preheat oven to 450.  Wash off the chicken breasts with cold water.  Pay them dry with paper towels.  Season the breasts with salt and pepper.  Place the tapioca flour on a plate and dredge the chicken in the tapioca flour, both sides.  Pour the oil in the sauté pan and heat it up.  Make sure the oil is a quarter of the way up the pan high. Once properly heated place the breasts in the pan until golden on each side.  Place the cooked breasts in a baking dish and set aside.

Using the leftover oil in the pan, add the chopped onions and garlic and season with salt.  Add in the coconut cream and bone broth and juice of two lemons.  Mix until a soft boil and then turn heat down to a simmer and add in capers and pepper.  Pour this mixture over the fried chicken breasts and cook in you oven for about ten minutes.  Once done sprinkle eith fresh parsley.   This is a show stopper!!!   We served ours alongside spaghetti squash and steamed broccoli😋



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