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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Chicken Paleo Piccata Recipe

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This recipe for Chicken Paleo Piccata is from CrossFit CDA Cookbook and Nutrition Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 skinless, boneless Chicken Breasts
2 tablespoons organic butter or ghee
Sea salt and black pepper to taste
3 tablespoons extra-virgin olive oil
6 garlic cloves, minced
3 green onions, diced
1/4 cup white wine
1/2 cup chicken stock
Juice from 1 lemon
3 tablespoons capers
Directions:
Directions:
1. Butterfly the chicken breasts by cutting in half lengthwise
2. Place the butterflied chicken pieces between two pieces of parchment paper and with the flat side of a meat mallet, gently pound the chicken until the meat is approximately 1/4 inch in thickness.
3. Cut the pounded pieces of chicken in half and set aside.
4. In a large saute pan heat the 2 tablespoons of butter or ghee over medium-high heat. While your pan is heating, lightly sprinkle both sides of chicken with the sea salt and black pepper.
5. 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.
6. Remove the chicken from the pan and add to the same pan the extra-virgin olive oil, garlic, and onions.
7. Using a wooden spoon, quickly saute the garlic and onions for 2 minutes, scraping any of the chicken drippings off the bottom of the pan.
8. Add the wine, chicken stock, lemon juice, and capers and bring to a simmer for 3-5 minutes.
9. Pour the sauce over the chicken and serve immediately.
Personal Notes:
Personal Notes:
The recipe is taken from the Everyday Paleo Cookbook by Sarah Fragoso.

 

 

 

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