Thursday, August 12, 2010

Chicken Paleo Piccata

From Everyday Paleo

3 – 4 chicken breasts

2 tbsp ghee (or butter)

3 green onions diced

6 garlic cloves minced

3 tbsp capers

¼ cup white wine

½ cup chicken stock

3 tbsp olive oil

Juice from 1 lemon

Sea salt and fresh ground pepper to taste

Butterfly the chicken breasts by cutting in half lengthwise. Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness. Cut the pounded pieces of chicken in half and set aside. In a large sauté pan heat the 2 tbsp of ghee over medium high heat. Your pan should be really hot. While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.

Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook. Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions. Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan. Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes. Pour the sauce over the chicken and serve immediately.

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