chicken piccata

This Whole30 recipe calls for almond flour and ghee. I adapted it with tapioca starch and eliminated the ghee. A drop of oil can be added into the final sauce, or more chicken broth, if the liquid does not seem to be enough. Serves well with garlic mashed potatoes and green vegetables (broccoli, asparagus, etc.).

CHICKEN PICCATA
adapted from whole30recipes

2 chicken breasts, pounded and cut in half
½ cup coconut flour
¼ cup tapioca starch
1 tsp salt
1 tsp pepper
1 tsp onion powder
½ tsp lemon zest
1 egg
1 Tbsp coconut oil
1/3 cup lemon juice
1/3 cup chicken broth
¼ cup brined capers, rinsed
chopped parsley to garnish

COMBINE coconut flour, starch, salt, pepper, onion powder, and lemon zest. Crack egg into another bowl and whisk. Dip chicken breast into the egg to coat, then toss in the flour mixture.

BROWN chicken in a large skillet with coconut oil over medium high heat. Cook 4-6 minutes per side (covered) until cooked through. Remove chicken and set aside.

ADD lemon juice, chicken broth, and capers to the pan. Bring to a boil, then simmer for 5 minutes. season to taste with salt and pepper. Place chicken back in the pan and coat with sauce. Serve and garnish with parsley.