Paleo Lemon Chicken Piccata

Servings: 4 Prep Time: 10 Minutes Cook Time: 20 Minutes Total Time: 30 Minutes

Ingredients:

• 3 Tbs of olive oil

• 1.5 lbs boneless, skinless chicken breast cutlets

• 1/4 tsp sea salt

• 1/4 tsp black pepper

• 3 Tbs blanched almond flour

• 2 Tbs tapioca flour

• 4-6 cloves of garlic, minced

• 1/4 of a large onion chopped

• 1 cup of whole30 compliant chicken broth

• Juice and zest of 1 lemon

• 1/2 cup of coconut cream

• 1 1/2 tsp stone ground mustard

• 1/4 cup of capers drained

• sea salt & pepper to taste

• Optional: 1 tsp arrow root starch

Directions:

1. Preheat a skillet over medium high heat. Place olive oil in the pan to preheat.

2. Take chicken cutlets and pound them out to 1/2 inch thickness.

3. Add almond flour, tapioca flour, salt & pepper and whisk together in a shallow bowl. Flour both sides of each chicken cutlet and place in the oiled pan. Cook chicken for 4 minutes on each side or until crispy. Remove chicken from the skillet and pace on a plate lined with a paper towel (this will soak up any excess oil).

4. In the same skillet add chopped onion and garlic. Cook until the onions begin to become translucent. Add chicken broth and lemon juice and whisk until well combined. Allow this mixture to simmer for 3 minutes.

5. Add in coconut cream and mustard and whisk to combine. Add in the capers and stir to combine. If the sauce is not thick enough you can add 1 tsp of arrow root starch to thicken. Place chicken in the sauce and allow it to cook for 1 minute.

6. Remove from the heat and serve warm over cauliflower rice or paleo friendly pasta. Enjoy!

NOTES:

*All text & images © Copyright Kaili Mills for Measure Me Whole.

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