I had the hardest time deciding what to make for dinner on Tuesday. From my last Whole30 I have some good recipes, but only “some”. Meaning I was feeling bored with what I’ve made before and too lazy after a long day of work to experiment. After about an hour on Instagram looking up #whole30recipes, I finally decided chicken piccata sounded good. Only problem: no breading, no butter, no wine. And I don’t like capers. Thank goodness for all of the paleo/whole30ers before me who solved this problem! I read pretty much every recipe that comes up on the front page of the Google search “whole 30 chicken piccata” and this is what I eventually made (with a major shout out to StupidEasyPaleo for a starting place!).
Chicken Piccata-ish: no wine, butter, grains, capers
1 cup almond flour
4 tablespoons ghee
2 tablespoons olive oil
1/2 white onion, chopped
1 1/2 teaspoon Trader Joe’s crushed garlic
3/4 cup chicken stock
3 lemons; two and a half juiced, half sliced
Sea salt and black pepper
- Heat 2 tbsp olive oil and 2 tbsp ghee in skillet over medium high heat.
- Mix almond flour with salt and pepper (to taste) in a shallow dish/plate (think pie tin).
- In a small bowl, crack the egg and scramble lightly.
- Dip each chicken piece in the egg and then coat both sides with almond flour mixture.
- Cook chicken in skillet until browned on each side, about three minutes per side. Make sure it’s cooked through (salmonella = gross!) and use more oil/ghee if necessary.
- Set chicken aside and keep warm.
- Add more oil/ghee to skillet and throw in the onions and garlic. Cook until you’ve got that yummy-smelling, see-through onion thing going on.
- Throw in the chicken stock and lemon juice. (Feel free to be fancy and call this step deglazing.)
- Heat on high until the sauce reduces by about half. Add in those sliced lemons you’ve still got hanging around.
- Plate your dish by placing one or two chicken cutlets on the plate, covering with sauce, and topping with a lemon slice or two.
- Turn off your burners and go eat!