Paleo Chicken Piccata with Cauliflower “Mashed Potatoes”

Happy Monday everyone!  I hope your weekend felt longer than mine.  For whatever reason, it seemed to fly right by.  I did get to see my bestie for dinner though!  I feel like I never get to see her since she lives 4 hours away.  A few us girls went for margaritas and tacos, talked about life and laughed like we did in high school.  It was great!  I feel so greatful to have such amazing friends.  It feels like no time has passed since the last time we saw each other.

We also visited my sister over the weekend. We went to lunch at one of our favorite places, Fort Collins Brewery.  I may be biased since there is a hot redhead on the can, but I love their Red Banshee beer.  Definitely stop in if you are in Fort Collins.

The other day, we were talking about the food we remember eating as kids.  My mom cooked a lot and many of her recipes stick out in  my mind.  I remember chicken piccata because I thought it had a funny name.  It’s interesting think things that you remember from childhood.  Anyway, I wanted to try a gluten-free, Paleo version chicken piccataand It turned out great!  It’s easy to make and can be a great weekday meal.  Oh, and FYI, the capers are usually found near the pickles 🙂

Paleo Chicken Piccata with Cauliflower Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Yield: 6 servings

Paleo Chicken Piccata with Cauliflower Mashed Potatoes


  • 3 Chicken Breasts
  • 1 Cup Coconut Flour
  • 2 Eggs
  • 2 Tbs. Water
  • 2 Tbs. Coconut Oil
  • 1 13.5 oz Can Coconut Milk (don't use the lite milk)
  • 1 Chicken Bouillon Cube
  • 1 Cup Water
  • 2 Lemons
  • 1 tsp. Parsley
  • 1/4 Cup Capers
  • Salt and Pepper to taste
    Cauliflower Mashed Potatoes:
  • 1 bag frozen cauliflower- I like the steamer bags ones
  • Salt and Pepper to taste


  1. Trim the chicken and butterfly it in half so you have two thin pieces from one breast.
  2. Using 2 shallow bowls, add the coconut flour to one and the eggs to the second. Scramble the eggs and add 2 Tbs. water.
  3. Dip each thin chicken breast in the egg/ water mixture, then dip in the coconut flour. Cover both sides and shake of any excess.
  4. Add 2 Tbs. coconut oil to a large skillet and heat over medium. Once the oil is heated, place chicken breasts in the skillet. Cook for about 5 minutes then flip. Cook for another 5 minutes or until cooked through.
  5. Remove chicken from the skillet and set aside on a separate plate. Cover with the skillet lid to keep warm.
  6. Lower the heat on the skillet and add coconut milk, scraping the chicken drippings from the pan.
  7. Add chiken bouillon cube, cup of water, parsley, capers and salt and pepper to taste to the skillet.
  8. Squeeze the juice from 2 lemons into the the sauce and stir.
  9. Simmer for about 5-10 minutes. If your sauce isn't thickening, mix one tsp of coconut flour with a little water and add to the sauce. Simmer for another 5 minutes.
  10. While the sauce is cooking, steam the cauliflower according to the directions on the bag. If you're using a fresh cauliflower, cut and steam the florets until tender.
  11. Place steamed cauliflower on a blender or food processor. Pulse the food processor until the cauliflower is smooth. Add salt and pepper to taste and pulse to mix.
  12. Serve chicken on mashed potatoes and pour the sauce over the top.

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