New-fashioned chicken piccata
4 6-oz boneless, skinless chicken breasts, pounded to ½-inch thickness
½ tsp sea salt + additional to taste
ground black pepper, to taste
3 tbsp arrowroot starch
2 tbsp almond flour
2 tbsp olive oil
2 tbsp ghee
1 cup chicken broth
¼ cup fresh lemon juice
½ cup coconut cream
2 tsp mustard powder
1 tbsp fresh flat-leaf parsley, chopped
1. Season chicken with salt and pepper. On a plate, combine arrowroot and almond flour. Dredge chicken in flour mixture; set aside.
2. In a large skillet on medium, heat oil and ghee. Add chicken and cook until golden brown on underside, about 4 minutes. Flip and brown on other side until cooked through, about 3 minutes. Transfer to a plate.
3. To skillet, add broth and lemon juice. Increase heat to medium-high; bring to a boil, scraping skillet with a wooden spoon to dislodge any bits on the bottom of the pan. Cook to reduce sauce slightly.
4. Add coconut cream and mustard powder. Bring to a simmer and add capers. Return chicken to skillet and reduce heat to a simmer. Cook to heat chicken through, turning to coat in the sauce, about 2 minutes. Season with additional salt and pepper. Sprinkle with parsley