Quick and easy, juicy chicken breasts in a tangy lemon and caper sauce for a refreshing dish. Perfect for quick weeknight dinners or elegant entertaining.


Serves 4

Ingredients:

  • 1 1/2 lb. (2) skinless and boneless chicken breasts, butterflied (halved horizontally) and pounded 1/4 inch even thickness

  • Sea salt and freshly ground black pepper

  • 1/2 cup gluten-free all-purpose flour, for dredging OR (Grain-Free Paleo version – 1/4 cup *almond flour and 1/4 cup arrowroot flour mixed)

  • 4 tablespoons clarified butter (Ghee)

  • 4 tablespoons avocado oil

  • 1/2 cup gluten-free low-sodium chicken stock

  • 1/4 cup brined capers, rinsed

  • 1/4 cup fresh lemon juice

  • 1/4 cup fresh parsley, chopped

Suggested Serving:
Cooked rice (1/4-1/2 cup per serving) and a green veggie of choice or mixed veggies.
Grain-Free, Paleo, Whole30 version: use cauliflower rice and mixed veggies or spiralized zucchini noodles.

Directions:

  1. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

  2. In a large skillet over medium-high heat, melt 2 tablespoons of ghee with 2 tablespoons of oil.

  3. When the ghee and oil start to sizzle, add 2 pieces of chicken and cook for 4 minutes.

  4. When the chicken is browned, flip it and cook the other side for 2 minutes. (You’ll finish cooking the chicken in step 11.)

  5. Remove chicken and transfer to a plate.

  6. Repeat the procedure for the rest of the chicken by melting 2 tablespoons of ghee with 2 tablespoons of oil.

  7. When it starts to sizzle, add the remaining two pieces of chicken and brown them in the same manner.

  8. Remove the pan from the heat and transfer the chicken to the plate.

  9. Into the pan, add the stock and capers.

  10. Return to the stove and bring to a boil, scraping up any brown bits from the pan for extra flavor.

  11. Return all the chicken to the pan, browned side up, and simmer for 4 minutes, allowing the sauce to thicken as the arrowroot flour on the bottom of the chicken cooks.

  12. Add the lemon juice for a bright flavor and stir it into the sauce.

  13. Remove the chicken to a platter or divide it among 4 plates.

  14. Taste the sauce and add additional sea salt and/or ground black pepper if needed.

  15. Pour sauce over chicken and garnish with parsley.
    Enjoy!

*Free of: Wheat, Gluten, Grains, Dairy, Corn, Soy, Egg, Nuts, and Sugar.

  • Grain-Free, Paleo, Whole30 version: Use cauliflower rice and mixed veggies or spiralized zucchini noodles.

  • For Candida Diet, use the Paleo version and no capers

  • For the *Nut-Free Paleo Version, omit the almond flour and use only the arrowroot flour.

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