Saturday, September 12, 2009

Paleo Chicken Piccata

Paleo Chicken Piccata- available on this week's menu!
(serves 2)

  • 2 boneless chicken breasts
  • 1 egg
  • 2 tbsp water
  • 1/2 cup almond flour
  • one tbsp chicken stock
  • juice from 1 lemon
  • 1/2 cup white wine
  • 1 tbsp. capers
  • 1 tsp parsley, chopped
  1. Butterfly the chicken (carefully slice the chicken horizontally, leaving the end intact)
  2. If the breast is still too thick, pound it flatter
  3. Mix the egg/water mixture
  4. Mix the flour with a dash of salt, pepper, and cayenne
  5. Dredge the chicken in the egg then the flour
  6. Get a pan really hot with a dash of olive oil and butter
  7. Sear the chicken on both sides until golden brown
  8. Bake in oven preheated to 400 degrees for about 5 mins, until cooked through
  9. Deglaze pan with stock, add wine, lemon juice and capers
  10. Simmer until reduced by half
  11. Top off chicken with sauce
  12. Garnish with parsley
Promo Code: CHICKEN

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