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Ingredients
- 4 boneless, skinless chicken breasts halves, (6 oz each) tapioca flour
- 2 1/2 tbsp tapioca flour
- 4 tbsp lemon juice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp capers
- 1 cup homemade chicken soup or water
- 4 tbsp chopped fresh parsley
- 3 tbsp olive oil
- salt and black pepper to taste
Details
Preparation time 10mins
Cooking time 25mins
Adapted from paleogrubs.com
Preparation
Step 1
1. Butterfly the chicken breast and then cut in half. Place 2 tbsp of tapioca flour in a plate. Press the chicken into the tapioca flour and shake off the excess.
2. Heat two tablespoons of olive oil in a large skillet and add the chicken. Place floured chicken pieces in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a plate.
3. Add 1 tablespoon of olive oil, onion and garlic in the same skillet. Sauté for 5 minutes then add the chicken soup, lemon juice and bring to boil, scraping pan to loosen browned bits. Add 1 tsp tapioca flour, and boil for a minute. Add the capers, parsley and season to taste.
4. Return all chicken pieces to skillet and cook for one minute more. Serve immediately with your favorite salad or cauliflower mash.
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