Chicken Piccata

Chicken Piccata

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by Leanne Ely

WCNC.com

Posted on September 6, 2013 at 12:29 PM

savingdinner.com/

Chicken Piccata

Ingredients:
2 small boneless skinless chicken breasts, pounded out thinly
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 medium eggs, whisked
1/2 cup almond meal
4 tablespoons coconut oil
1/4 cup fresh lemon juice
1/4 cup low sodium chicken stock
2 tablespoons capers, rinsed
 
Instructions:
 
On a clean work surface, season the chicken breasts with the salt and pepper.  Place the whisked eggs and the almond meal each in a shallow bowl.  First dip the chicken into the almond meal, then the whisked eggs and lastly in the almond meal once more.  Once all the chicken breasts are coated set aside.
 
In a large skillet, heat the coconut oil over medium-high heat.  Cook the chicken for 2-3 minutes per side, or until the chicken is cooked through.  Pour over the lemon juice, stock and capers and cook until the mixture starts to bubble, then remove from the heat to serve.
 
 
Pan Roasted Cherry Tomatoes with Lemon Basil Vinaigrette
Serves 2-4

Ingredients:
2 tablespoons ghee
2 medium shallots, minced
1 lb cherry tomatoes
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 medium lemons, juiced
1/4 cup fresh chopped basil

Instructions:
In a medium skillet, heat the ghee over medium-high heat.  Cook the shallots until soft and then add in the tomatoes.  Season with the salt and pepper, and then pour over the lemon juice and fresh basil.  Cook for 4-6 minutes total.  Remove from the heat and serve warm.
 

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