There’s something so satisfying about lightly breaded chicken in a broth of lemons and capers. I was recently introduced to this combination by my friend Jill , and now I cant get it out of my head. So I wanted to recreate a meal I’ve seen before, but make it 2 different ways…Paleo and Gluten Free.
I’m always changing recipes to make them healthier, and I’m not sure if it’s a good thing or if I should just stick with the old saying ‘it it’s not broke, don’t fix it’. Sometimes the newly created, healthier recipes turn out great, and sometimes not so much. In this case, I think I made a winner, and I was really pleased with the outcome.
This recipe is fairly easy to assemble. I started by cutting 3 chicken breasts in half. This is a great trick for portion control too because you can eat two pieces, and while you’re mind thinks it’s more food, you’re actually only eating one chicken breast. I pounded the 6 halves between two pieces of plastic and seasoned with salt and pepper.
Then depending on which recipe you want to make, I dredged the chicken in flour. I did 3 pieces in Almond Flour for a Paleo version and the other 3 pieces in Garbanzo Bean flour for a different texture and a Gluten Free version. I found that the Garbanzo Bean flour mimicked regular flour exactly and was the same consistency, but the Almond Flour gave the chicken a heartier texture which I enjoyed.
Then I added the chicken to a pan with a little olive oil to brown them on each side. About 2-3 minutes per side.
I took the chicken out of the pan, set aside, and then added a little chicken stock, the juice of 2 lemons, and 2 tbs of the respective flour depending on the version you want to make, and whisked together until the sauce was thick enough to lightly coat a spoon. I added in capers, lemon slices, and artichoke hearts and let the sauce simmer for a minute or two before adding the chicken back in.
Once the sauce was seasoned appropriately with salt and pepper, I added the chicken back in just long enough to coat with the sauce. Then it was ready to serve.
This dish needed a wine that was going to have a good amount of acidity to match the acidity of the lemon and capers, but also a touch of richness to round out the entire meal. I chose Kellerei Kaltern Pinot Grigio from Alto Adige. Alto Adige is the northern part of Italy, and I was able to visit this winery a couple years ago when I took a work trip to Italy . I absolutely love this wine because it isn’t as crisp and acidic like other Pinot Grigio’s you’ll find on the market, and has a richness that makes the wine much more elegant and mouthwatering. It has notes of bright green pear, apple, peach and citrus with a long saline-inflected, slightly creamy finish.
I thought this wine paired perfectly with the lemony chicken and was the perfect complement with artichokes and capers. The best part of all-the wine is 11 bucks! Can’t beat that!
There’s something so satisfying about lightly breaded chicken in a broth of lemons and capers. I was recently introduced to this combination by my friend Jill , and now I cant get it out of my head. So I wanted to recreate a meal I’ve seen before, but make it 2 different ways…Paleo and Gluten Free.
I’m always changing recipes to make them healthier, and I’m not sure if it’s a good thing or if I should just stick with the old saying ‘it it’s not broke, don’t fix it’. Sometimes the newly created, healthier recipes turn out great, and sometimes not so much. In this case, I think I made a winner, and I was really pleased with the outcome.
This recipe is fairly easy to assemble. I started by cutting 3 chicken breasts in half. This is a great trick for portion control too because you can eat two pieces, and while you’re mind thinks it’s more food, you’re actually only eating one chicken breast. I pounded the 6 halves between two pieces of plastic and seasoned with salt and pepper.
Then depending on which recipe you want to make, I dredged the chicken in flour. I did 3 pieces in Almond Flour for a Paleo version and the other 3 pieces in Garbanzo Bean flour for a different texture and a Gluten Free version. I found that the Garbanzo Bean flour mimicked regular flour exactly and was the same consistency, but the Almond Flour gave the chicken a heartier texture which I enjoyed.
Then I added the chicken to a pan with a little olive oil to brown them on each side. About 2-3 minutes per side.
I took the chicken out of the pan, set aside, and then added a little chicken stock, the juice of 2 lemons, and 2 tbs of the respective flour depending on the version you want to make, and whisked together until the sauce was thick enough to lightly coat a spoon. I added in capers, lemon slices, and artichoke hearts and let the sauce simmer for a minute or two before adding the chicken back in.
Once the sauce was seasoned appropriately with salt and pepper, I added the chicken back in just long enough to coat with the sauce. Then it was ready to serve.
This dish needed a wine that was going to have a good amount of acidity to match the acidity of the lemon and capers, but also a touch of richness to round out the entire meal. I chose Kellerei Kaltern Pinot Grigio from Alto Adige. Alto Adige is the northern part of Italy, and I was able to visit this winery a couple years ago when I took a work trip to Italy . I absolutely love this wine because it isn’t as crisp and acidic like other Pinot Grigio’s you’ll find on the market, and has a richness that makes the wine much more elegant and mouthwatering. It has notes of bright green pear, apple, peach and citrus with a long saline-inflected, slightly creamy finish.
I thought this wine paired perfectly with the lemony chicken and was the perfect complement with artichokes and capers. The best part of all-the wine is 11 bucks! Can’t beat that!