Chicken Piccata

• 680 g11/2 lb boneless skinless chicken breasts, pounded to 1/2" thickness
• sea salt and black pepper, to taste
• 18 g3 tbsp blanched almond flour
• 16 g2 tbsp tapioca flour
• 45 ml3 tbsp ghee, divided
• 4 cloves4 cloves garlic, minced
• 1 small1 small onion, chopped (about 1/2 cup)
• 235 ml1 cup chicken broth
• 45 ml3 tbsp fresh lemon juice
• 80 ml3/8 cup unsweetened coconut cream, blended before using
• 7 ml11/2 tsp dijon mustard (optional)
• 45 ml3 tbsp capers, drained

Instructions

1. 1 Pound chicken breasts to 1/2" thickness if necessary and cut into cutlets. Season generously with sea salt and pepper on both sides. In a shallow bowl, mix together the almond flour and tapioca flour for dredging.
2. 2 Heat a large skillet over medium-high heat and add 2 tablespoons of ghee. Once hot, lightly dredge each chicken cutlet in the flour mixture, shake off the excess, and place in the skillet. Cook 3-4 minutes per side until golden brown and cooked through, adjusting heat as needed to avoid over-browning. Transfer chicken to a plate and set aside.
3. 3 Lower heat to medium-low and add the remaining 1 tablespoon ghee to the skillet. Add the onion and cook for 1 minute until translucent, then add the garlic and cook another minute until softened. Add the broth and lemon juice, raise heat to medium, and bring to a boil, stirring occasionally. Cook for 3 minutes, then stir in the coconut cream and dijon mustard (if using). Cook and stir for 1 minute, then stir in the capers. Return the chicken to the skillet, reduce heat to a simmer, and simmer for 1 minute. Serve over sautéed cauliflower rice or veggie noodles.