Chicken Picatta (Paleo, Gluten-Free)
Author: Susanne Runion
Recipe type: Main Courses
Prep time:
Cook time:
Total time:
Serves: 4
- 1½ pounds Organic or Pastured Chicken boneless legs
- ½ cup Tapioca Starch (like this)
- ½ cup Coconut Flour (like this)
- 2 Organic or Pastured Eggs
- ½ teaspoon Himalayan or Sea Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Onion Powder
- ¼ cup Avocado Oil (like this) or Coconut Oil
- 4 tablespoons of Grass-fed Butter (like this)
- ¾ cups of White Wine
- ¼ cup Lemon Juice
- ¼ cup Capers
- Place the oil in a pan and heat over medium high heat.
- Place the Tapioca Starach and Coconut Flour in a bowl with the onion powder, salt and pepper.
- Mix together.
- Place eggs in another bowl and whisk until smooth.
- Dip the chicken pieces into the egg and then into the flour mixture.
- Place the coated chicken pieces in the pan.
- Cook for 5-7 minutes on each side.
- Add the butter and let it melt.
- Add the wine and lemon.
- Let simmer for 20 minutes, turning once.
- Add the capers at the end.
- Place on plates.
- Spoon the sauce over it.
- Enjoy!
Recipe by Mind Body Oasis at http://www.mindbodyoasis.com/chicken-picatta/
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