Site Information

 Loading... Please wait...
Discount automatically applied at checkout.

Chicken Piccata

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

Chicken Piccata

Chicken Piccata by Regina


  • 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
  • 2 ½ tsp Salt, divided
  • ½ tsp Pepper
  • ¼ cup of coconut flour
  • 6 tbsp Carrington Farms Organic Ghee
  • 1 Shallot, minced
  • 1 tbsp Garlic, minced
  • 1 ½ cups Chicken stock
  • 1 Lemon juiced (1 tbsp)
  • 2 tsp Lemon zest
  • 2 tbsp Capers, drained
  • Parsley, chopped, for garnish (optional)


  1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the coconut flour on a plate. Dredge the chicken in the coconut flour and shake off any excess. Discard the coconut flour when finished dredging.
  2. Heat 3 tablespoons organic ghee in a large skillet set over medium-high until the organic ghee has melted.
  3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
  4. Add 3 more tablespoons of organic ghee and finish cooking the 2nd batch of chicken.
  5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
  6. Add the stock and simmer until reduced by half, about 4-5 minutes.
  7. Reduce heat to low, then stir in capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
  8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.