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Ingredients
- Bev’s Lemon Caper Chicken (Paleo-mostly)
- 2 Chicken breast halves
- garlic granules or powder (to taste)
- Olive oil (a few drizzles - enough to cook chicken)
- Sprinkle chicken with garlic and cook in olive oil on medium heat, covered.
- Lemon Caper Sauce
- 4 Tablespoons butter
- 4 Tablespoons Almond Meal
- 1/4 cup capers
- juice from 2 lemons
- approx. 1/2 to 3/4 cup coconut milk
- Melt butter and use Almond Meal to make a rue.
- Stir in lemon juice, capers and coconut milk. Simmer to thicken slightly before adding to chicken. Cook a short time longer until chicken is cook completely.
- Serves 2 (Paleo
Details
Preparation
Step 1
Bev’s Lemon Caper Chicken (Paleo-mostly)
2 Chicken breast halves
garlic granules or powder (to taste)
Olive oil (a few drizzles - enough to cook chicken)
Sprinkle chicken with garlic and cook in olive oil on medium heat, covered.
Lemon Caper Sauce
4 Tablespoons butter
4 Tablespoons Almond Meal
1/4 cup capers
juice from 2 lemons
approx. 1/2 to 3/4 cup coconut milk
Melt butter and use Almond Meal to make a rue.
Stir in lemon juice, capers and coconut milk. Simmer to thicken slightly before adding to chicken. Cook a short time longer until chicken is cook completely.
Serves 2 (Paleo
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