Chicken Piccata Recipe (with Video)

1. Lay the chicken breasts on a cutting board. Hold a chef's knife parallel to the cutting board and, with your other hand gently holding the top of the breast in place, slice through the breast to create two cutlets. Pat the cutlets dry with paper towels.
2. Add 3 tablespoons ghee to a large skillet and place over medium-high heat.
3. Add the arrowroot to a pie pan or other dish. Stir in 1 teaspoon salt and ½ teaspoon pepper.
4. Once the ghee is melted and rippling across the pan, dip one cutlet in the arrowroot. Make sure both sides get evenly coated. Shake off any excess coating and add the cutlet to the pan. Repeat with the remaining cutlets.
5. Cook on each side for 2-4 minutes, depending on their thickness. You're not looking for a dark golden brown color here - they might be lightly golden at most. They also might not be fully cooked but that's okay, they'll finish cooking later.
6. Remove the chicken to a dinner plate and set aside.
7. Add the minced garlic to the pan and sauté for 30-60 seconds, stirring frequently, until golden brown.
8. Add the broth, juice and capers. Bring to a boil, then reduce the heat to medium so it simmers. Scrape up any brown bits from the pan into the sauce.
9. Add the chicken and any juices on the plate back to the pan. Coat the cutlets in the sauce by either flipping them in the sauce or spooning the sauce over the top.
10. Cook the chicken for about 5 minutes, until the sauce has reduced and the chicken is cooked completely (about 165°). Remove the chicken to a serving platter.
11. Add one more tablespoon ghee to the sauce and whisk it in until fully blended. Again, scrape up any brown bits on the pan into the sauce. Taste the sauce and add more salt, if necessary.
12. Pour the sauce over the chicken, sprinkle over chopped fresh parsley and more black pepper, if desired, and serve!