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  • Writer's pictureKristen

Chicken Piccata | Serves 4



• 4 boneless, skinless chicken breasts

• Salt and pepper to taste

• 2 tablespoons coconut oil

• 3 tablespoons olive oil

• 6 cloves garlic, minced

• 3 green onions, chopped

• ¾ cup chicken broth

• 1 lemon, juiced

• 3 tablespoons capers


Cut chicken in half lengthwise. Pound to ¼-inch thickness. Season with salt and pepper. In a large pan, heat coconut oil over medium-high heat. Cook chicken. Remove from pan. Add olive oil, garlic, and onions to pan. Sauté for 2 minutes, scraping any chicken drippings. Whisk in the chicken broth, lemon juice, and capers. Simmer for 3 to 5 minutes. Pour sauce over chicken.

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