Chicken Piccata

Chicken Piccata by Regina

Ingredients

• 2 lbs Chicken cutlets, tenders or chicken breasts (halved horizontally)
• 2 ½ tsp Salt, divided
• ½ tsp Pepper
• ¼ cup of coconut flour
• 6 tbsp Carrington Farms Organic Ghee
• 1 Shallot, minced
• 1 tbsp Garlic, minced
• 1 ½ cups Chicken stock
• 1 Lemon juiced (1 tbsp)
• 2 tsp Lemon zest
• 2 tbsp Capers, drained
• Parsley, chopped, for garnish (optional)

Directions

1. Season the chicken with 2 teaspoons salt and pepper on both sides. Place the coconut flour on a plate. Dredge the chicken in the coconut flour and shake off any excess. Discard the coconut flour when finished dredging.
2. Heat 3 tablespoons organic ghee in a large skillet set over medium-high until the organic ghee has melted.
3. Working in batches, taking care not to crowd the pan, add ½ the chicken and sauté until golden brown, about 2 ½ - 3 minutes per side, until cooked through. Set the chicken aside on a plate when they finish cooking.
4. Add 3 more tablespoons of organic ghee and finish cooking the 2nd batch of chicken.
5. Add the shallot to the pan drippings and sauté until soft and fragrant, about 1 minute. Add garlic and saute for 1 minute longer.
6. Add the stock and simmer until reduced by half, about 4-5 minutes.
7. Reduce heat to low, then stir in capers, lemon juice, and zest to taste. Season with remaining ½ teaspoon of salt. Garnish with parsley if using.
8. Serve the chicken with the piccata sauce poured over the top of the pan-fried chicken, alongside your favorite pasta or salad.

Enjoy!