Ingredients
Scale
- 1.5 pounds boneless skinless chicken breasts, pounded to 1/2” thickness
- Sea salt and black pepper, to taste
- 3 Tbsp blanched almond flour
- 2 Tbsp tapioca flour
- 3 Tbsp ghee, divided
- 4 cloves garlic, minced
- 1 small onion, chopped (about 1/2 cup)
- 1 cup chicken bone broth
- Juice of 1 lemon (about 3 Tbsp)
- 1/3 cup unsweetened coconut cream
- 1 1/2 tsp stone ground mustard or Dijon (optional)
- 1/4 cup capers, drained
- Sea salt and black pepper, to taste
Instructions
- Pound chicken breasts to 1/2” thickness if needed and cut into cutlets. Season both sides with sea salt and pepper.
- Heat a large skillet over medium to medium-high heat. In a shallow bowl, mix almond flour and tapioca flour for dredging. Add 2 Tbsp ghee to the skillet.
- Once heated, dredge chicken lightly in the flour mixture, shake off excess, and cook about 4 minutes per side until golden and cooked through. Remove chicken and set aside.
- Lower heat to medium-low and add remaining ghee. Add onions and cook 1 minute until translucent, then add garlic and cook another minute.
- Add broth and lemon juice, raise heat to medium, and bring to a boil. Cook 3 minutes.
- Stir in coconut cream and mustard if using, cook 1 minute, then add capers.
- Return chicken to skillet, reduce heat to a simmer, and simmer 1 minute. Serve and enjoy.
Notes
- To make nut-free, replace almond flour with tapioca flour for a total of 5 Tbsp tapioca.
- Coconut cream is the thick part of chilled unsweetened coconut milk or canned coconut cream.
- Mustard is optional and can be omitted if you dislike the flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner/Lunch
- Method: Skillet
- Cuisine: Paleo