Photo By: Mary Helmes
- This was delish and fun to make – Jude helped with the sauce. (I made extra chicken breast for sandwiches the next day – pounded out chicken breast is the best for a sandwich, nice and thin!!) Enjoy!! ~Mary Helmes
“Chicken Piccata is simple and succulent but typically this dish calls for the chicken to be dredged in flour before being tossed into the frying pan. I decided to try to make this dish without, of course, the usual flour dredging and I dressed it up with some savory garlic and green onions in addition to the traditional capers. Here is my take on piccata – paleo style!” –Sarah Fragoso
Photo by: Mary Helmes
Chicken Paleo Piccata
from Sarah Fragoso’s Everyday Paleo
Ingredients:
- 3 – 4 chicken breasts
- 2 tbsp ghee
- 3 green onions diced
- 6 garlic cloves minced
- 3 tbsp capers
- ¼ cup white wine
- ½ cup chicken stock
- 3 tbsp olive oil
- Juice from 1 lemon
- Sea salt and fresh ground pepper to taste
Directions:
- Butterfly the chicken breasts by cutting in half lengthwise.
- Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness.
- Cut the pounded pieces of chicken in half and set aside.
- In a large sauté pan heat the 2 tbsp of ghee over medium high heat. Your pan should be really hot. While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.
- Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook – nobody likes rubber chicken.
- Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.
- Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.
- Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.
- Pour the sauce over the chicken and serve immediately. The end result is yummy, garlic, lemon, tender chicken goodness!
Photo by: Mary Helmes
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Fewwww… all I can say is THANK GOD FOR (BARF) DOMINOS!! So…. Aaron’s gone :( …. when he’s out of town (and he is often, since half of our buisness is in Tri Cities) I usually don’t cook and we take it easy, as I tackle at home projects. Tonight the kids and I were in THE MOOD for pizza — yes, our family has an obsession with PIE!! I had planned to make a beet/bacon salad for dinner but the kids were in the mood for movies and pizza — secretly so was I!! So as we talked it out….. their obsession with cheep disgusting pizza became clear and I had a resolve ….. they can have thier cheep disgusting pizza (Dad is out of town after all, some fun must be had!) and I could have my left over chicken slaw (Paleo) and call it good. They watched their movies and had very unhealthy food — I watched my movie (Bridesmaids!!! Hilarious!!) and had left over Chicken Slaw — ahhhhh….. tummy feels good, kids are happy ….. and Aaron? Who knows!! He’s off hunting duck …. AKA Guys Weekend!! Bacon and Beet Salad is saved for tomorrows Potluck (hope I can make it!!) and another day in the Paleo World is logged ~~ How’s everyone else doing???
PS I’ve had and INTENCE craving for a cinnamon roll …. what’s up with that?? I have one once a year, on Christmas Morning……. but I can’t stop thinking about my mom’s overnight recipe!!!!! Hummmmm…… wonder if it can be made with coconut flour….. nah, why mess with a good thing!!