Unlike traditional chicken piccata that uses a roux for the sauce, I use toasted coconut butter. It doesn’t make the dish taste like coconut at all, instead, the coconut butter gets nice and toasty and develops this beautiful dark golden brown color. Then, you spike it with lemon zest, capers, fried garlic, and a bit more cooking wine … the result is a lusciously silky concoction that tastes like heaven!