Chicken Piccata-SCD

By coffeycake

Ingredients

• 2 chicken breasts, skinless and boneless, butterflied and cut in half (around 1.5 pounds/680 g) for a total of 4 thin chicken breasts
• salt and ground black pepper
• 1/4 cup blanched almond flour
• 4 tablespoons unsalted butter or ghee
• 4 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, drained and rinsed
• 1/4 cup fresh parsley, chopped

Details

Servings 4
Adapted from comfybelly.com

Preparation

Step 1

1.Season the chicken pieces with salt and pepper.
2.Place the almond flour on a plate. Dredge the chicken in the flour and shake off the excess flour.
3.Warm a large skillet over medium high heat and melt 2 tablespoons of butter plus 2 tablespoons of olive oil.
4.Once the oil/butter mixture is bubbling place two pieces of chicken in the skillet and brown the chicken pieces for a few minutes on each side.
5.Put the browned chicken on a warm plate, add another 2 tablespoons of butter plus 2 tablespoons of olive oil and brown the other 2 chicken pieces. Move them to the plate as well.
6.Add the lemon juice, stock and capers to the pan and bring to a boil. Scrape the brown bits from the pan (deglazing).
7.Place all the chicken back in the skillet and simmer for 5 to 7 minutes or until the chicken is tender and cooked through.
8.Garnish with parsely and serve with rice, quinoa, or roasted cauliflower rice.

Serves 4