Paleo Chicken Piccata
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Cook time: 
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Ingredients
  • 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
Instructions
  1. Combine almond flour and coconut flour in a shallow dish
  2. Season chicken with salt and pepper
  3. Coat each piece of chicken with flour mixture
  4. Heat a pan over medium-high heat until hot
  5. Add about 2 tablespoons butter to the pan
  6. Sauté the chicken (without moving them) until lightly browned on first side
  7. Turn over the chicken and cook until second side is lightly browned
  8. Remove the pan from heat
  9. Transfer chicken to plate
  10. Return to medium heat, add the garlic and sauté briefly
  11. Cut one lemon in half, slice one of the halves
  12. Add chicken stock and lemon slices to the pan
  13. Increase heat to high and scrape skillet bottom lightly
  14. Let simmer for about 4 minutes
  15. Juice the remaining lemon and a half into the pan, add the capers and let simmer briefly
  16. Remove pan from heat and add in butter, add parsley
  17. Spoon sauce over chicken and serve
Recipe by Cave Girl in the City at http://cavegirlinthecity.com/dont-cave-in-chicken-piccata/