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Lemon Chicken Piccata

Quick, Easy and Delicious Meal of Chicken in a Tasty Lemon, Butter and Caper sauce!

  • Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg and *Nuts.
  • All EFVD/GFVD lifestyle programs friendly!
  • For Candida Diet use Paleo version and no capers
  • For *Nut Free Paleo Version omit the almond flour and use just the arrowroot flour.

Serves: 4

Ingredients:

  • 1 1/2 lb. (2) skinless and boneless chicken breasts, butterflied (halved horizontally) and pounded 1/4 inch even thickness
  • Sea salt and freshly ground black pepper
  • 1/2 cup gluten-free all-purpose flour, for dredging OR (Grain-Free Paleo version – 1/4 cup *almond flour and 1/4 cup arrowroot flour mixed)
  • 4 tablespoons clarified butter (Ghee)
  • 4 tablespoons avocado oil, grapeseed oil or olive oil
  • 1/2 cup gluten-free low sodium chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Serving Suggestion:

  • Cooked rice (1/4-1/2 cup per serving) and a green veggie of choice or mixed veggies.
  • Grain-Free Paleo version use cauliflower rice and mixed veggies or spiralizer zucchini noodles.

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
  2. In a large skillet over medium high heat, melt 2 tablespoons of ghee with 2 tablespoons oil.
  3. When the ghee and oil start to sizzle, add 2 pieces of chicken and cook for 4 minutes.
  4. When chicken is browned, flip and cook other side for 2 minutes. (You’ll finish cooking the chicken in step 11)
  5. Remove chicken and transfer to a plate.
  6. Repeat procedure for the rest of chicken by melting 2 tablespoons of ghee with 2 tablespoons oil.
  7. When it starts to sizzle, add the other 2 pieces of chicken and brown in same manner.
  8. Remove pan from heat and transfer chicken to the plate.
  9. Into the pan add the stock and capers.
  10. Return to the stove and bring to a boil, scraping up any brown bits from the pan for extra flavor.
  11. Return all the chicken to the pan browned side up and simmer for 4 to 5 minutes so the sauce thickens from the arrowroot flour on the bottom of the chicken.
  12. Add the lemon juice for a bright flavor and stir into sauce.
  13. Remove chicken to a platter or divide onto 4 plates.
  14. Taste the sauce and add additional sea salt and/or ground black pepper if needed.
  15. Pour sauce over chicken and garnish with parsley.

Enjoy!