Day 1, November paleo challenge - Paleo Chicken Picatta

Hi Cadence family! By the time you read this, our November Paleo Challenge will have officially begun, woo hoo!  So what better time than now to revive the Paleo Journal with more recipes and tips to make your journey into the world of Paleo all the more pleasant.   

 Allrighty then, lets do this!  Those of you who are familar with my cooking know that I really love simple, yet flavorful recipes that just about anyone can make.  The recipe posted below comes from one of my favorite blogs, Everyday Paleo.  I am a huge fan of lemon and capers and happened to stumble across this delicious dish yesterday as i was trying to decide what to make for lunch.  It literally took me less than 5 minutes to prep the dish and just about 15 minutes to cook.  

Paleo Chicken Picatta

3 – 4 chicken breasts

2 tbsp ghee ( you can sub olive oil if you do not have ghee) 

3 green onions diced

6 garlic cloves minced

3 tbsp capers

¼ cup white wine

½ cup low sodium, organic chicken stock

3 tbsp olive oil

Juice from 1 lemon

Sea salt and fresh ground pepper to taste

Butterfly the chicken breasts by cutting in half lengthwise.  Place the butterflied chicken pieces in between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until it’s approximately ¼ inch in thickness.  Cut the pounded pieces of chicken in half and set aside.  In a large sauté pan heat the 2 tbsp of ghee over medium high heat.  Your pan should be really hot.  While your pan is heating lightly sprinkle both sides of the chicken with the sea salt and black pepper.  Place the chicken into the hot skillet and cook on both sides for 3-5 minutes until the chicken is no longer pink in the middle but still tender – do not overcook – nobody likes rubber chicken.  Remove the chicken from the pan and add to the same pan the olive oil, garlic, and onions.  Using a wooden spoon, quickly sauté the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.  Add the wine, chicken stock, lemon juice and capers and bring to a simmer for 3-5 minutes.  Pour the sauce over the chicken and serve immediately.  The end result is yummy, garlic, lemon, tender chicken goodness.

Enjoy! Roxan

Comments

[Angie]

I'm gonna try and make all of these into Instructables with step by step photos! :) Loving all of these recipes

[Roxan]

That would be awesome Angie! Thanks for the blog love!

[Lindsay L]

Roxan, I am especially interested in any vegetarian paleo recipes you can find. I have found it almost impossible to eat paleo as a vegetarian (I occasionally eat seafood, which makes it a little better)...sometimes it feels like my only option is to go on egg-overload! I'm concerned about going too heavy on the seafood because I have slightly elevated serum mercury levels already... Anyway, if you come across anything, let me know! LLubbering@gmail.com