P aleo * Gluten F ree * Lean P rotein * Low C arb * D elicious !
R
THE FIT GOURMET
P aleo * Gluten F ree * Lean P rotein * Low C arb * D elicious !
CHICKEN PICCATA with a Tangy Twist
By Danielle Singh , APCA The Fit Gourmet © www . fitandbeyond . com
DIRECTIONS : 1-Split each chicken breast half in half lengthwise so that you have two thinly sliced breasts . ( You can also buy them already split to save time ) . P lace a piece of plastic wrap on a cutting board , place chicken breast halves on top , sprinkle with salt and pepper and lay another piece of plastic wrap on top of that . �sing the flat side of a mallet , rolling pin or heavy skillet lightly pound out the chicken until about 1 / 4 inch thick .
2-In a small bowl combine almond flour , parmesan , � tablespoon arrowroot , salt and pepper then spread flour mixture on a large plate , ( pie plates work best ) .
3-R inse the pounded chicken breasts in water and shake off any excess . D redge the chicken in the almond mix , gently pressing mix into chicken . Set aside .
4-In a large skillet over medium-high heat ; add 2 tablespoons olive oil and � tablespoon butter . �nce the butter is sizzling , place 4 chicken breasts in pan , do not overcrowd . C ook each breast for 3-4 minutes each side until golden brown . emove cooked chicken breasts and place on a serving dish , cover dish with foil to keep warm and repeat procedure with remaining olive oil and chicken breasts .
5-A dd the white wine , shallots and garlic scraping pan to incorporate all the browned bits in pan . Meanwhile , whisk together the chicken stock , D ij on mustard and lemon j uice with remaining tablespoon of arrowroot and add to pan : stirring frequently and bringing to a slow simmer ; reduce to about half . This will add a nice , rich thickness to your sauce . A dd in remaining tablespoon of butter , capers , dill and lemon slices and simmer an additional minute .
6-P our sauce over chicken breasts , top with chopped fresh dill and lemon slices . This dish is best served over pasta , rice , �uinoa or saut�ed kale or spinach . Tons of flavor� �or paleo friendly stick with veggie pasta substitute . B on A ppetite ! Serves 4 -6
INGREDIENTS : 4 boneless , skinless chicken breast halves split ( preferably organic , hormone-free ) � cup blanched almond flour 1 / 4 cup parmesan cheese , grated 2 tablespoon arrowroot , divided 1 teaspoon kosher or sea salt 1 / 4 teaspoon freshly ground black pepper 4 tablespoons olive oil , divided 4 tablespoons unsalted butter or substitute , divided ( E arth B alance is a great choice )
1 / 2 cup dry white wine � tablespoons shallots , finely chopped � tablespoon garlic , finely chopped 1 / 4 cup low-sodium chicken stock 1 tablespoon D ij on mustard 3-4 tablespoons lemon j uice , freshly squeezed is best ! 3 tablespoons capers in brine , drained 1 / 4 cup fresh dill weed , freshly chopped A dditional lemon slices for garnish
28 Natural Muscle Magazine March 2017