Alternative Chicken Piccata

The coconut flour was only for the leaky gut diet.  It is not recommended if you have other alternative flours you can use because it will scorch.  Ensure you cook it at medium temperature to avoid burning.  If you are able to use other alternative flours, I liked Better Batter All Purpose flour or Almond flour for this recipe.  Works almost the same as traditional wheat flours.

Alternative Chicken Piccata

1/2 medium onion, small dice -or- 2 shallots minced

4 boneless skinless chicken breasts

1/4 c coconut flour

1 T Olive Oil

Sea Salt, finely ground to taste

Ground black pepper to taste

2 T lemon juice

1/2 c chicken stock

1/4 c water

2 medium lemons sliced thinly crosswise

2 T capers

In a ziploc bag, add the chicken breasts.  Pound with a meat tenderizer or the back of a frying pan until 1/4 inch thick.  Add salt, pepper, and coconut flour to the back and shake to coat chicken.  Shake off excess flour.

In a large skillet, heat up oil at medium heat.  Sear chicken breasts on each side until they begin to brown.  Removed browned chicken to a plate and set aside.  Add onion/shallot to pan until they start to soften.  Add two T of lemon juice and chicken stock to pan to deglaze and scrape brown bits off the surface of the pan.  Add 1/4 c water to the pan, lemon slices and capers to the pan.  Bring sauce to a simmer.  Add chicken and any juices on the plate back to the pan and cook for five minutes uncovered.  Turn chicken and continue to cook as the sauce reduces and thickens and chicken is firm when pressed on in the middle.  Remove chicken.  If sauce needs adjusting (more chicken stock, salt or pepper)  add it now.  Turn off heat and finish sauce with a tablespoon of coconut butter.  Spoon sauce over the top of the chicken with the capers and lemon slices.  Enjoy.