Lemon Chicken Piccatta

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1-½ pounds boneless skinless chicken

3 Tbsp blanched almond flour

2 Tbsp tapioca flour

3 Tbsp ghee divided

4 cloves garlic minced

1 small onion chopped (about ½ cup)

1 cup vegetable or chicken bone broth

Juice of 1 lemon

⅓ cup canned coconut cream unsweetened

1 ½ tsp stone ground mustard or dijon

¼ cup capers drained

Sea salt and black pepper to taste

Pound your chicken breast to ½” thickness

Season with sea salt and pepper on both sides. Set aside.

Heat a large skillet over medium/medium-high heat then add 2 Tbsp of ghee and melt.

In a shallow bowl, mix together the almond flour and tapioca.

Put chicken in flour mixture. Cover both sides and shake off excess flour mixture.

Place chicken in pan. Cook about 4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to to avoid over-browning.

Remove the chicken to a plate and set aside.

Lower the heat to medium low and add the remaining ghee and onions and cook for a minute until translucent, then add the garlic.

Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.

Cook for 3 more minutes, then stir in the coconut cream and the mustard (if using).

Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute.

Paleo, chicken

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