For so many years of my life I was that person that thought any carbohydrate beyond what was “allowed” on Paleo was bad for you. Being a nutritionist, I giggle at my old self now. In the cold months, I crave all things comfort foods, like most people do. In the summer, I will grill all day every day, no problem. But grilling outside in freezing temperatures does not fancy me one bit.
Chicken is one of my easy go-to meals that I make. It provides the 9 essential amino acids my body needs to build muscle and recovery, it’s realitivly inexpensive (I purchase the best quality I can find) and I enjoy the flavor of it, when it’s cooked right. This recipe was created via impulse on a cold night. I wanted something healthy but also something comforting, so here you have it – my version of Chicken Piccata! Enjoy!
- 1 Package Chicken (you can do breast or fingers)
- Sea Salt & Pepper
- 3/4 Cup Rice Flour (any flour will do)
- 1 1/4 Cup Low-Sodium Chicken Broth
- 1 Lemon
- 2-3 Tablespoon Capers
- 1 Tablespoon Grass-Fed Butter
- Olive Oil
- 2 Cloves of Garlic, chopped
- Optional: Fresh Parsley
- Clean your chicken under cold water. Tip: Do not dry the chicken. Keep it hydrated from the water. It makes a great texture (“juicy”) with the chicken.
- Coat the chicken in a little sea salt and pepper.
- Pour the flour into a bowl and/or plate.
- Heat large skillet on medium-high heat with olive oil, butter and 1/2 the chopped garlic.
- Once garlic is slightly brown, coat your chicken on all sides with the flour and place in the skillet. Cook on each side 3-4 minutes or until done. (Will depend on thickness of chicken).
- Once the chicken is fully cooked on both sides, remove onto a plate.
- Using the same pan, add remaining garlic, butter and chicken broth. Cook until the chicken broth comes to a boil.
- Squeeze fresh lemon juice in the broth and add the chicken.
- Add capers and let cook on a slow boil for about 3-4 minutes.
- Remove and add to plate. If you have fresh parsley, chop and sprinkle on top!
Enjoy this with a side of brown rice flour pasta, a side salad or a little bit of both! 😉