Ingredients:
- 4 skinless chicken breasts
- Salt and pepper to taste
- 2 Tablespoons coconut flour
- 2 Tablespoons arrowroot flour (or tapioca four)
- 1 teaspoon garlic powder
- 4 Tablespoons butter or ghee (I used butter)
- 4 Tablespoons olive oil
- 1/3 cup bone broth or chicken stock
- 2 Tablespoons capers
- Sage, a handful of fresh leaves
- Juice of 2 lemons (between 1/4 and 1/3 cup)
Method:
- Place each chicken breast between two sheets of plastic wrap and pound each breast with a meat mallet (or pan or rolling pin) until it is 1/4 inch thick. Salt and pepper each breast.
- Mix the coconut flour, arrowroot flour and garlic powder together in a shallow dish.
- Dredge each breast in the flour mixture and shake off any excess flour.
- Melt 2 T butter and 2 T olive oil over medium high heat and brown 2 breasts at a time. About three minutes per side. Remove each breast to a plate and set aside.
- Melt the other 2 T butter and olive oil and cook the last 2 breasts and set aside.
- Now toss the sage leaves into the oil/butter that is remaining in the pan and quickly fry them. Remove with a spoon and set aside.
- Add chicken stock or bone broth into the pan. Stir to loosen any brown bits in the pan.
- Add the capers and lemon juice and stir well. Heat until it comes to a low boil.
- Pour sauce over the chicken breasts and top with the fried sage leaves to serve.
Source: http://swisspaleo.ch/paleo-chicken-piccata/
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