Cast-Iron Chicken Piccata
Chicken is a staple for the Paleolithic eater. This lunchtime treat is a pleasant departure from the ordinary.
Serves: 4Hands-on: 15 minutesTotal: 8 hours 37 minutesDifficulty: Easy
- 1 cup gluten-free chicken broth
- ½ cup lemon juice
- 4 boneless, skinless chicken breasts
- 3 Tbsp. olive oil
- 1 cup chopped onion
- 1 garlic clove, minced
- 3 Tbsp. capers
- 1 tsp. ground black pepper
- 2 Tbsp. parsley, chopped
- Combine the chicken broth, lemon juice, and chicken in a shallow medium dish. Cover and marinate overnight in the refrigerator.
- Heat the olive oil in a medium cast-iron skillet and cook the onion and garlic over medium heat until softened, about 2 minutes.
- Remove the chicken from the marinade, reserving the marinade. Add the chicken to the pan and brown each side, 5–10 minutes.
- Add the capers, pepper, and reserved marinade. Reduce heat and simmer until the chicken is thoroughly cooked, another 10 minutes approximately. Garnish with chopped parsley.