NOURISH PALEO
Paleo Lemon Chicken Piccata This paleo and gluten-free savory chicken piccata (also good for keto eating) is a one-skillet deal, perfect for weeknights and for lunch the next day. For a nutfree dish substitute almond flour with same amount of tapioca flour for a total of 5 tablespoons of tapioca flour.
1
Pound 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 tablespoons ghee to the skillet. Once ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off excess, and place in the skillet. Cook about 4 minutes on each side. The outside should be golden brown. Remove the chicken to a plate and set aside.
2 1 ½ lb
Chicken breasts (boneless/ skinless), pound to 1/2” thickness
3 tbs
Almond flour, blanched
2 tbs
Tapioca flour
3 tbs
Ghee, divided
4 cloves
Garlic, minced
1 sm
Onion, chopped (about 1/2 cup)
1 cup
Chicken bone broth
2 tbs
Lemon juice (one lemon)
1/2 cup
Coconut cream
1 1/2 tsp 1/4 cup
3
4
Lower the heat to medium low and add remaining ghee. Add onions, cook for a minute until translucent, then add garlic. Cook and stir another minute until softened. Add broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally. Cook three more minutes, then stir in coconut cream and mustard (optional). Cook and stir another minute, then stir in capers. Add chicken back to skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice, veggie noodles or roasted potatoes.
5
6
Serves 6 | Prep Time 30-40 mins
Stone ground mustard (optional)
Capers, drained
Sea salt and black pepper, to taste
PRESCOTT HEALTHY LIVING | APRIL 2021 8 1
