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Gluten Free, Grain-Free
Serves 4
Ingredients
¼ Cup Otto’s Cassava Flour
½ Teaspoon Cayenne Pepper
4 Small Boneless Skinless Chicken Breasts, halved widthwise
2 Tablespoons 100% Pure Avocado Oil
2 Tablespoons Clarified Butter
3 Cloves Garlic, minced
1 Shallot, minced
½ Cup Dry White Wine or Chicken Broth
â…“ Cup Lemon Juice
2 Tablespoons Capers
1 Tablespoon Fresh Chopped Italian Parsley
1 Lemon, sliced
4 Servings Palm Hearts Rice or Cauliflower Rice, for serving
Directions
1. Combine the cassava flour and cayenne pepper in a shallow bowl.
2. Generously season the chicken breast halves on both sides with salt and pepper. Dredge each piece of chicken into the flour mixture, shaking off any excess. Add 2 tablespoons of olive oil in a large non-stick pan over medium-high heat. Once the oil is hot, carefully place the chicken in the pan in a single layer. Do not overcrowd the pan, cook in two batches if necessary. Cook the chicken until golden brown on both sides -- about 3-4 minutes per side. Remove the chicken from the pan and set aside on a plate.
3. Reduce the heat to medium, and add the butter, garlic, and shallot. Cook, stirring constantly, until soft and caramelized -- about 2 minutes. Add the white wine, and scape up any of the golden bits from the bottom of the pan. Let the wine bubble for 1-2 minutes, allowing the alcohol to evaporate. Stir in the lemon juice, capers, and parsley. Stir well, and season with salt and pepper. Simmer for 2-3 minutes. The sauce should thicken and become creamy. Simply add a touch of broth or water to loosen the sauce if needed.
4. Add the chicken back to the pan, cover, and simmer for 5 minutes or until ready to serve. Serve hot with rice of choice, and lemon slices. Enjoy!
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