LEMON CHICKEN PICCATA

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INGREDIENTS

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• 1.5 pounds organic boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)

• Sea salt and black pepper to taste

• 3 Tbsp almond flour 

• 2 Tbsp tapioca flour

• 3 Tbsp earth balance butter, divided

• 4 cloves garlic minced

• 1 small onion chopped (about 1/2 cup)

• 1 cup organic chicken bone broth

• Juice of 1 lemon (about 2 Tbsp)

• 1/2 cup coconut cream blended before using (the cream is the thick part of a chilled can of coconut milk.

• 1 Tbsp Dijon mustard (optional)

• 1/4 cup capers drained

• Sea salt and black pepper to taste

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INSTRUCTIONS

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• Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.

• Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the earth balance to the skillet.

• Once the earth balance is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.

• Lower the heat to medium low and add the remaining earth balance. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.

• Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice, organic brown rice or veggie noodles. 

Enjoy!

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Recipe adapted from Paleorunningmomma.com