This is the one dish I’m known for. When I have dinner guests, family get togethers, or just need a good family comfort meal, this is the one I go to. I’ve made this recipe in large quantities in the oven for parties, and made it ahead to take along on girls’ weekend. It’s one of those dishes that’s actually better the second day, so be sure to make plenty of extra servings.
Ingredients
½ cup almond flour
½ cup coconut flour
(If you’re non-Paleo you can use 1 cup of bread crumbs or panko)
1 tsp. Italian spices
Salt
Pepper
1 lb. chicken breast cutlets, boneless, thinly sliced
2 tbsp. olive oil
2 tbsp. ghee or butter
1 cup white wine
2 lemons
¼ cup capers, drained
1/3 cup artichoke hearts, diced
¼ cup black olives
Preparation
1. Mix the flours and spices. Dredge chicken breasts in mixture, coating well.
2. Meanwhile, melt ghee/butter and olive oil in sauté pan over medium high heat.
3. Saute the chicken breasts, 4 minutes on each side.
4. Add the wine, juice of one whole lemon and remaining ingredients and simmer for 5-10 minutes until flavors combine.
5. Garnish with remaining lemon slices.
6. I have a very picky family but you could also add mushrooms and sun-dried tomatoes. This is great with mashed faux-tatoes (cauliflower) and grilled veggies.
Credit: Foodista