Chicken Piccata

Hello and thanks for stopping by! Fall is always a busy time here, and I lean towards recipes that go together quickly, preferably using just one pan. We don’t have a dishwasher at our little cabin… well that’s not true – we DO, but it is one of us and a sink full of hot soapy water! 🙂 Anyway, this recipe is fancy enough for guests, and also quick enough for a weeknight. And just your trusty cast iron skillet to clean when you’re done!

True to our grain-free but more relaxed carb intake here at the cabin, this recipe uses a little bit of potato starch to thicken the sauce. There are about 20 grams of carbs in two teaspoons of potato starch, so the starch in this recipe would total out to about 5 grams per serving. If you’d like to leave that out, consider simmering the sauce longer to thicken it (possibly adding a little more butter as you go), or simply enjoying a thinner sauce.


  • 4 skinless boneless chicken breasts cut in half
  • 3 tablespoons butter (or ghee)
  • 2 tablespoons olive oil
  • 1/3 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1/4 cup chicken bone broth
  • 1/4 cup capers, drained
  • 2 teaspoons potato starch (to thicken sauce, if desired)


  1. Place chicken breasts between 2 large sheets of parchment or waxed paper.
  2. Lightly pound chicken to 1/4-inch thickness using a small, heavy skillet or a rolling pin.
  3. Remove from paper and season with salt and pepper.
  4. Heat 2 tablespoons oil in a large skillet. Add flattened chicken breasts and cook until golden and cooked through, about 3 minutes per side. Remove to your plates.
  5. Bring butter, wine, lemon juice and bone broth to boil in the same skillet over medium-high heat. Whisk in potato flour (if desired) and boil, stirring constantly, until sauce thickens slightly, 1-2 minutes.
  6. Stir in capers. Season sauce to taste with salt and pepper.
  7. Pour the sauce over the chicken and serve immediately with sautéed zoodles, or a lightly dressed salad of fresh greens on the side.



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Please also note: I am not a doctor or nutritionist. While this low carb diet experiment has worked well for me so far, your mileage may vary. This diet needs to be balanced correctly, in order to avoid potential side effects. It is always a good idea to discuss any major health decisions with your doctor before getting started.

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