Up until a year ago or so, Gabe’s grandmother lived on a property that had the best producing lemon tree. We always had more than enough of the citrus and it wasn’t until they sold the property that we realized the value of a good fruit tree. Lemons that you get from the grocery store are expensive and yield less juice than our homegrown versions. One day, after spending way too much money on store bought crappy, juiceless, hard lemons I decided it was time we invested in our own fruit tree. I took it home, picked out a nice sunny spot, planted it, then continually forgot to water it for the next 3 years. The tree is still alive (thanks entirely to Gabe) but has produced maybe six lemons. So, here we are with a small lemon tree and still buying expensive store bought lemons. You know what they say though, when life gives you lemons be grateful… you’re getting free lemons! Also, never ask me to plant sit. I will forget to water and you will come home to dead plants.
Chicken Piccata
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/3 cup tapioca flour *
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 2 eggs, whisked
- 2 tsp granulated garlic
- 1 tsp salt
- 1 tsp pepper
- 3/4 cup chicken bone broth
- 1/4 cup white wine **
- 1/3 cup lemon juice
- 1/4 cup capers, rinsed and drained
- 1/3 cup parsley, roughly chopped
- 4 TBSP butter
- 2 TBSP avocado oil, divided
Instructions
- Combine the almond flour, coconut flour, salt, pepper, and granulated garlic on a large plate
- Create a dredging station. First you’ll want to spread the tapioca flour on a plate. Put the whisked eggs in a bowl next to it and then the almond flour mixture.
- Rinse your chicken and pat it dry. Roll it in the tapioca flour and then dunk it in the egg. Let the excess drip back into the egg bowl and then dredge in the almond flour mixture. Repeat this step for the rest of the chicken. Depending on the size of your pan you may need to work in batches. It is best to dredge the chicken right before you put it on the stove. If it sits, the flour starts to absorb into the chicken and will not crisp up.
- Meanwhile heat a large sauté pan and 1 TBSP of the oil over medium-high heat. When your pan is ready add the chicken. Work if batches if needed, you don’t want to crowd the pan. Cook the chicken for 8 minutes per side, or until cooked to an internal temperature of 165 and the juices run clear
- Once the chicken is cooked transfer to a cooling rack and repeat the dredging and cooking process for the remaining chicken
- Transfer chicken to a cooling rack and then add the broth, wine, lemon juice, and capers to the pan, scrape any brown bits from the pan, and bring to a boil.
- Reduce heat to medium-low, add the butter, and let simmer for 5 minutes.
- Add the chicken back to the pan, let simmer an additional minute
- Serve over zucchini noodles.
This recipe was quick to cook and easy to follow but it’s really the dish that’s worth critiquing. It was punch-you-in-the-mouth good! The blend between the lemon, butter and capers made for the perfect harmony. I love this dish in general but The Jazzed Kitchen’s paleo version is beyond!
We are so glad you loved it!
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