Although Johny and I eat A LOT of fruits, veggies, and leafy greens, we still eat some animal foods. I’m pretty vegan’ish but Johny still thinks he needs animal protein and I’m okay with that as long as it’s high quality pasture raised products and no more than once per day. Animal protein requires a lot of digestive strength and many of us don’t have the capacity to adequately do this as we age. Undigested protein clogs the liver and when our livers aren’t 100%, we get symptoms like dull skin, nail trouble, weight gain, varicose veins, heart disease, high blood pressure, and more. I have a full hour training on what our liver does (400-500 jobs), symptoms we get when the liver is crying for help, and 20+ steps to support healthy liver function. Check it out.
Back to the recipe……capers are a good source of Vitamin K and another great way to add a lot of flavor to dishes without adding a lot of extra calories. However, they tend to be a high in sodium so don’t use them at every meal! Here is a paleo, grain-free version of the classic chicken piccata!
1.5 lbs pasture raised, boneless, skinless chicken breasts
1/4 cup almond flour
1/4 cup arrowroot powder
1 small organic white onion, chopped
2 cloves of garlic, chopped
1/2 cup fresh squeezed lemon juice
3/4 cup organic veggie broth (be sure it doesn’t have natural flavors as its an unregulated term and often is a source of MSG)
1/4 cup capers (drained and rinsed)
1/3 cup fresh parsley chopped
salt and pepper to taste
coconut oil for greasing the skillet
1. Season the chicken breasts with salt and pepper and cut them in half the long way.
2. Combine the almond flour and arrowroot powder in a bowl.
3. Cover the chicken breasts in the flour mixture, then set aside.
4. Heat a skillet over medium heat. Add enough oil to lightly cover the bottom of the pan, add onion and garlic. Add the chicken to the skillet and cook until lightly browned on all sides (you may have to add it in two separate batches).
5. Remove the chicken and set it aside.
6. Add the broth, lemon juice, capers and parsley to the skillet and allow to reduce for about 5 minutes.
7. Add the chicken back to the pan, reduce the heat to low and allow to simmer for 5 minutes.
8. Place the chicken on a plate and pour sauce on top. Garnish with parsley.
Recipe adapted from Paleo Cupboard