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Categories:
almond flour coconut flour bread crumbs Italian salt pepper chicken olive oil ghee white wine lemons capers black olives
Viewed: 46 - Published at: 7 years agoIngredients
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1 cup bread crumbs or panko
- 1 teaspoon spices Italian
- salt
- pepper
- 1 pound chicken breast cutlets boneless, thinly sliced
- 2 tablespoons olive oil
- 2 tablespoons ghee or butter
- 1 cup white wine
- 2 lemons
- 1/4 cup capers drained
- 1/3 cup artichoke hearts diced
- 1/4 cup black olives
Method
- Mix the flours and spices. Dredge chicken breasts in mixture, coating well.
- Meanwhile, melt ghee/butter and olive oil in saute pan over medium high heat.
- Saute the chicken breasts, 4 minutes on each side.
- Add the wine, juice of one whole lemon and remaining ingredients and simmer for 5-10 minutes until flavors combine.
- Garnish with remaining lemon slices.
- I have a very picky family but you could also add mushrooms and sun-dried tomatoes. This is great with mashed faux-tatoes (cauliflower) and grilled veggies.
