Lemon Chicken Piccata {Paleo, Whole30, Keto}

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 ½ lb or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Almond Meal Flour

  Bob's Red Mill

  3 tbsp or 21g

• oz Ghee

  Swad

  51g

• Garlic

  Raw

  4 cloves, minced or 12g

• Onions

  Raw

  1 small or 70g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Coconut cream

  Nuts, raw (liquid expressed from grated meat)

  ½ cup or 120g

• Mustard

  Prepared, yellow

  1 ½ tsp or 1 packet or 8g

• Capers

  Canned

  4 tbsp, drained or 36g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Pound your chicken breast to 1/2" thickness, if necessary, and cut into cutlets. Season with sea salt and pepper on both sides.
2. Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
3. Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning. Remove the chicken to a plate and set aside.
4. Lower the heat to medium low and add the remaining ghee. Add onions, cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
5. Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sauteed cauliflower rice or veggie noodles. Enjoy!
6. Recipe by: Michele Rosen (source: https://www.paleorunningmomma.com/lemon-chicken-piccata-whole30-keto/)

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