Paleo Chicken Piccata
Author: Kenzie Swanhart
Prep time:
Cook time:
Total time:
- 2 lemons
- 1 lb of chicken breast
- ⅓ cup almond flour
- 2 tbsp coconut flour
- 4 tbsp butter
- 1 clove garlic, minced
- 1 cup chicken stock
- 2 tbsp drained capers
- 3 tbsp unsalted butter, softened
- 2 tbsp minced fresh parsley
- Salt and black pepper to taste
- Combine almond flour and coconut flour in a shallow dish
- Season chicken with salt and pepper
- Coat each piece of chicken with flour mixture
- Heat a pan over medium-high heat until hot
- Add about 2 tablespoons butter to the pan
- Sauté the chicken (without moving them) until lightly browned on first side
- Turn over the chicken and cook until second side is lightly browned
- Remove the pan from heat
- Transfer chicken to plate
- Return to medium heat, add the garlic and sauté briefly
- Cut one lemon in half, slice one of the halves
- Add chicken stock and lemon slices to the pan
- Increase heat to high and scrape skillet bottom lightly
- Let simmer for about 4 minutes
- Juice the remaining lemon and a half into the pan, add the capers and let simmer briefly
- Remove pan from heat and add in butter, add parsley
- Spoon sauce over chicken and serve
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/dont-cave-in-chicken-piccata/
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