1 Picture
Ingredients
- 1 1/2 lbs.boneless, skinless chicken breasts
- Sea salt and ground black pepper
- 1/4 cup almond flour
- 1/4 cup arrowroot flour
- 1 small white onion, chopped
- 2 cloves garlic, chopped
- 8 Tbsp. bacon fat/lard or tallow (or enough to coat the bottom of a skillet)
- 1/2 cup fresh squeezed lemon juice
- 3/4 cup chicken broth
- 1/4 cup capers, drained and rinsed
- 1/3 cup fresh parsley, chopped (plus more for garnish, optional)
Details
Adapted from paleocupboard.com
Preparation
Step 1
Cut the chicken breasts horizontally in half (slice along the width) so you have 2 thin slices. Season the chicken with sea salt and ground black pepper.
2. Mix the almond flour and arrowroot flour together in medium sized bowl. Dredge the chicken breasts in the mixture and set aside on a cooling rack.
3. Place a large skillet over medium-high heat and add about 4 Tbsp. of bacon fat/lard or tallow (enough to coat the bottom of the pan). Allow the fat to get hot and then add the garlic and onion to the pan. Stir for about 2 minutes and then add half of the chicken to the pan. Cook for about 3 minutes on each side (or until browned). Remove the chicken and set aside, add the remaining bacon/fat or tallow and allow it to get hot. Cook the remaining chicken breasts for about 3 minutes on each side. Remove the chicken and set aside.
4. Add the lemon juice, chicken broth, capers and fresh parsley to the pan and allow to reduce for about 3 minutes. Return the chicken to the pan and reduce heat to low. Cover an allow to simmer for about 5 minutes. Taste the sauce and add additional sea salt and/or ground black pepper if needed.
5. Place the chicken on a serving platter, pour the sauce over the chicken, garnish with some additional parsley (optional) and serve.
Review this recipe