I can thank my mother for the inspiration for this recipe. She was making this one day when I was over and just one taste of it made me plan out this recipe. I love love love lemon! Being pregnant, I’ve come to really enjoy foods with strong flavors, especially vinegar and lemon (I guess a commonality among pregnant women). The crunchy outside of the chicken with the tart sauce all accompanied with a starch is such a great combo. This dinner can be served all year around, it’s light enough for a summer meal but still is hearty for the winter. Since we are finally enjoying spring weather (did I stress the word finally?) I think this is perfect for this time of year. I’m not a huge fan of capers so I want you to know you can make this without these briney little fellows should you be like me. Because of my pregnancy, I actually don’t mind them at all and enjoyed having them along for the ride.
I served this with rice but would suggest pasta or roasted potatoes. You can add some color to this dish by incorporating greens (spinach or kale) or just serve a side of vegetables, which is what I did the last time I made this.
I have been experimenting with gee and you could substitute the coconut oil for gee. If you want a nice golden color for your chicken, gee works better than coconut oil. For all my dairy free eaters, obviously the coconut oil is your best bet.
3 boneless and skinless chicken breast, cut in half and pounded thin
Salt and pepper
½ cup almond flour
6 tablespoons coconut oil
⅓ cup fresh lemon juice
1 cup chicken stock
¼ cup brined capers,rinsed
Fresh parsley chopped
- After preparing the chicken, sprinkle generously with salt and pepper. Dredge the chicken in the almond flour. Set aside.
- In a large skillet over medium heat, melt the coconut oil for 2-3 minutes or until the oil is hot.
- Add chicken in a single layer to cook for 2 minutes. Flip and cook for another 2 minutes. Depending on how thin your chicken is, your chicken should be done. If not, cook for an additional minute or two until chicken is fully cooked.
- Remove all chicken from the skillet and set aside. In the skillet, add the lemon juice, chicken stock, and capers. Bring to a boil, scraping any chicken pieces from the bottom of the pan to the sauce.
- Return the chicken to the skillet and bring to a boil, cooking for 1-2 minutes longer. Add fresh parsley and serve.