Lemon, Caper, Chicken Piccata
Gluten free, healthy, easy chicken dinner
Course: dinner, lunch
Cuisine: Italian, Mediterranean
Keyword: chicken piccata, dinner, gluten free
Servings: 4
Author: nourishingme
Pressure cooker
frying pan
- 600 grams chicken thighs, with skin and bone (optional)
- 3 tbsp buckwheat flour
- 2 tbsp tapioca flour
- 3 tbsp grass fed butter, ghee or coconut oil
- 3 cloves garlic, crushed
- 1 red onion, diced
- 1 cup chicken bone broth or organic broth
- 1/2 cup coconut cream
- 1 tbsp mild yellow mustard
- 1 cup organic frozen peas
- 1/2 bunch parsley, finely chopped
- 1/4 cup capers
- salt and pepper to taste
- 1 lemon, juiced
Place flour into a bowl and mix your chicken through to cover well.
In a frying pan melt butter and fry chicken quickly to brown on each side (not to cook through).
Into the pressure cooker add chicken, broth, coconut milk, peas, garlic, onion, parsley, lemon juice, mustard.
Pressure cook for 20 minutes.
When finished cooking ladle some juice into a cup. Mix in the tapioca flour and stir well to remove lumps. Add back into pot while it's still boiling hot to thicken.
Also mix in capers and season with salt and pepper.
Serve on a bed of rice (or cauliflower rice) with steamed leafy greens.
Garnish with extra parsley or coriander.