Paleo Chicken Scallopini

This is one of my absolute favorites. I am a HUGE fan of lemon and capers and white wine... so its perfect! We typically make this for dinner a night during the week and take the leftovers for lunch the next day. So delish! In the picture you will see that we didnt have any mushrooms that night, so we used tomatos... I like it better with the mushrooms, but it just goes to show you that you can improvise or make substitutions if you dont like everything or have anything from a recipe.

The original recipe is here... http://cfscceat.blogspot.com/2011/02/paleo-chicken-scallopini-over-spaghetti.html

What you need:

4 skinless, boneless chicken breasts

2 T olive oil

3 cloves garlic, minced

1/2 C almond meal

1 T dried parsley

pinch sea salt and 1 tsp. black pepper

1/2 C sliced mushrooms

2 T capers

2 T lemon juice

1/4 C white wine (or chicken broth)

1 lemon, thinly sliced

What you do:

Pound chicken breasts pretty thin (about 1/4 inch). Combine almond meal, parsley, salt and pepper in a shallow bowl. Heat olive oil in a large saucepan. Dredge chicken breasts in almond flour mixture. Brown chicken breast in olive oil, about 5 minutes on each side. Remove chicken breasts. In same pan, add garlic and mushrooms and saute until tender (you may need to add a tad more olive oil). Add wine and deglaze pan. Stir in capers and lemon juice. Add chicken breasts back to pan. Place thinly sliced lemons over the chicken pieces, cover, and cook for another 10 minutes.

We usually serve it with spaghetti squash... THIS is how I make it.