Lemon Caper Chicken Recipe

Lemon~Caper Chicken

I used to love chicken piccatta and this is sort of a twist on that dish.  Now I thought I would make this and per usual my hubby would not like it because it contains more than just salt and pepper but to my surprise he really liked it and asked for me to make this again.  Now I prefer to use chicken thighs because I eat a higher fat diet, but to please everyone I used both chicken breast and the dark meat.  It plated very nice with my cauli~mash; and because everyone really like the side I have include that as well.  My father who is a potato freak, thought he was eating the “best tasting mashed potatoes ever” well I am not stupid so I grabbed that feather to put in my blog~opps I mean cap ???? Enjoy!!

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Lemon~Caper Chicken
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  • 8 organic chicken thighs
  • 1 whole organic chicken breast~split then cut in half (4 pcs)
  • 1/2 cup bacon grease (or any oil you prefer)
  • 3/4 cup homemade chicken bone broth/stock (turkey bone broth)
  • 3 TBS organic cream cheese
  • 3 TBS organic capers
  • 1/3-1/2 cup organic heavy cream
  • juice from 1/2-whole lemon (start with 1/2 and then add more depending on your taste buds)
  • *some lemon zest is a nice touch for a garnish
  • Cauliflower~Mash:
  • 1 whole head organic cauliflower~cut into pieces
  • 2 cups stock/broth
  • celtic sea salt
  • fresh cracked pepper
  • 3 oz organic cream cheese


  1. In a large skillet or electric fry pan add bacon fat and melt over medium high heat.
  2. Take your chicken (cut and pounded to your liking) salt and pepper both sides and add to the pan; let go to get a good sear~figure about 5 minutes; flip and let go about another 5 minutes (adjust your temperature accordingly if the bacon fat begins to smoke); turn your heat down to medium. 
  3. In a separate bowl combine the stock and cream cheese and whisk to fully incorporate (it might help a bit to warm up the ingredients if you are having trouble). 
  4. Pour mixture over chicken and add the capers and lemon juice making sure to stir and pick up the brown bits from the bottom of your pan; add the cream~stir and cover. 
  5. Cook until meat is cooked through (about 10-15 minutes depending on the size and thickness of your cutlets).
  6. For the cauli mash simply cut up and quarter your cauliflower and toss into a medium-sized sauce pan, add chicken stock and S & P, bring to a boil and then cover and turn your heat to medium and continue cooking with a gentle bowl stirring occasionally until just about all the stock has evaporated (about 15 minutes). 
  7. Toss in cream cheese and work it into the cauliflower using a potato masher. 
  8. Season to taste. 
  9. I will let the cauli mash sit over a medium to medium low flame for just a couple of minutes to get a bit of a sear on the bottom~once I see it is beginning to brown I turn off the cook top and give it a stir.



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