Lemon Caper Chicken
Paleo Option | Gluten Free
Serving Size 4
Total Time 30 Minutes
4 - 6 chicken thighs or 4 chicken breast flattened
1/3 cup gluten free flour or almond meal
1/2 tsp pepper
1 tsp salt
2 shallots, chopped
2 cloves garlic chopped
2 tbsp ghee
1 tbsp butter
3/4 cup chicken broth
3 tbsp lemon juice (about 2 lemons)
2 tbsp capers
3 tbsp parsley, chopped
vegetable of choice:
1/2 bunch asparagus
2 cups broccoli florets
4 cups spinach
On a plate, mix the flour, 1/2 tsp pepper and 1 tsp salt.
Carefully, place the chicken on the flour and flip so each side is covered.
In a large pan, heat butter & ghee (use all ghee if paleo) on medium heat.
When the butter starts to sizzle, add chicken (do not over crowd, do in batches if needed).
Cook for five minutes, until chicken is golden brown, then flip.
Cook for an additional 3-5 minutes and remove to a side plate.
Turn fire down to medium and add the garlic and shallots, cook for 2 minutes.
Then add in lemon juice, chicken stock, capers, pinch of pepper, and a pinch of salt.
Mix and add in vegetable of choice (I used asparagus).
Cook for 5 minutes, until sauce has reduced and thickened.
Lastly, add parsley and serve.
Serve with extra black pepper and lemon slices.
Plate chicken over vegetables and add sauce on top!
tips & tricks
If using chicken breast, place between two pieces of parchment paper and flatten.
I usually use an can.
For paleo version use ghee and almond flour to coat chicken.
Will also need about 1/2 tbsp of arrowroot powder to thicken sauce.
To reheat, heat pan with a little ghee or butter on high heat.
Sear chicken until crispy.