Ingredients
- 1.5 pounds boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
- Sea salt and black pepper to taste
- 3 tablespoons blanched almond flour *
- 2 tablespoons tapioca flour
- 3 tablespoons ghee divided
- 4 cloves garlic minced
- 1 small onion chopped (about 1/2 cup)
- 1 cup chicken broth
- 3 tablespoons fresh lemon juice
- 1/3 cup coconut cream unsweetened, blended before using**
- 1 1/2 teaspoon dijon mustard optional***
- 3 tablespoons capers drained
- Sea salt and black pepper to taste
Instructions
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Pound your chicken breast to 1/2” thickness, if necessary, and cut into cutlets. Season generously with sea salt and pepper on both sides.
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Heat a large skillet over medium/medium-high heat. In a shallow bowl, mix together the almond flour and tapioca for dredging. Add 2 tablespoons of the ghee to the skillet.
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Once the ghee is heated, lightly dredge the chicken, one cutlet at a time, in the flour mixture, shake off the excess, and place in the skillet. Cook about 3-4 minutes on each side to cook through. The outside should be golden brown - adjust the heat if you need to, to avoid over-browning. Remove the chicken to a plate and set aside.
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Lower the heat to medium low and add the remaining ghee. Add onions and cook for a minute until translucent, then add the garlic. Cook and stir another minute, until softened. Add the broth and lemon juice, then raise the heat to medium and bring to a boil, stirring occasionally.
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Cook for 3 more minutes, then stir in the coconut cream (or heavy cream) and the mustard (if using). Cook and stir another minute, then stir in the capers. Add the chicken back to the skillet, lower the heat to a simmer and simmer another minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!
Recipe Video
Recipe Notes
*To make the recipe nut free, you can replace the almond flour with an equal amount of tapioca flour, making the tapioca flour measurement 5 Tbsp.
** Coconut cream is the thick part of a chilled can of unsweetened coconut milk. It can also be purchased separately in a can. You can replace this with heavy cream if dairy is okay. To omit the cream entirely, increase broth to 1 1/4 cups.
***This is for a flavor boost, omit if you don’t like the taste of mustard.