LEMON CAPER CHICKEN
One Pan Lemon Caper pigeon breast - a healthy and straightforward chicken dinner with but 10 ingredients in about 20 minutes! Serve this dish with a side of mashed cauliflower to stay it low in carbs / keto or on top of a plate of rice to take in all of the juice! Gluten free + low carb + paleo / whole options 30
INGREDIENTS
1 large or 2 small boneless | about 8 ounces of skinless pigeon breast , butterfly
1/4 cup | 25 grams of almond flour
pinch of salt
2 tablespoons | 30 ml of vegetable oil
1 tablespoon capers
1 tbsp | 15 ml of juice
1/2 cup | 1/2 cup chicken broth (aim to form a low-sodium broth to regulate the salty taste of this dish - capers will add a pinch of salt)
2 tablespoons fresh parsley, chopped
INSTRUCTIONS
1.Whisk the flour and salt during a shallow dish and gently stir the chicken breasts to coat them in flour.
2.In a large skillet, add 1 tablespoon of vegetable oil and warmth it over medium heat. When the oil is hot, add the chicken to the skillet and cook on all sides for five minutes or until golden brown and cooked through. Once cooked, remove the chicken and place it briefly on a plate while preparing the sauce.
3.Add the remaining tablespoons of vegetable oil to the skillet along side capers, juice and chicken broth . Use a fork to grind a touch of the capers to release more of the brackish taste. Bring the liquid to a boil then bring back a boil. Cook for 3-4 minutes and reduce a touch .
4.Put the parsley, then put the chicken back within the pan and switch the breasts over to coat them with liquid. Taste the sauce and season with more salt and pepper as required .
