Wednesday, June 12, 2013

Paleo Artichoke Breaded Chicken

Artichoke Chicken

  • 1/2 cup Almond Flour/Meal
  • 1/4 teaspoon pepper
  • boneless, skinless chicken breast cut in half (unless they are small, you can leave them whole and you will be able to fit 4 in a large skillet) 
  • 1 egg beaten or coconut milk in a small bowl
  • 4 tablespoons coconut oil or grape seed oil
  • 1/3 cup dry white wine
  • 1 tsp basil
  • 1 tsp minced garlic
  • 1 (3-ounce) package sun-dried tomatoes, jarred  (soak packaged tomatoes for a few minutes or rinse jarred)
  • 1 (14-ounce) can artichoke hearts, rinsed, drained and quartered (frozen will have less sodium if you can find them
  1. Place the thawed chicken breast 1 at a time between plastic wrap and pound with a mallot so that it is about 1/4 inch thick. 
  2. Dip in egg or dip in a bowl of coconut milk
  3. In a shallow dish, combine flour and pepper; mix well. Dip chicken in flour mixture, coating completely.
  4. In a large skillet, heat oil over medium-high heat and reduce to medium. Add chicken, and sauté 4-5 minutes per side, or until golden and the crust stays on the chicken. Stir in wine, sun-dried tomatoes, basil, garlic and artichokes.
  5. Squeeze lemon over chicken and cook 4-5 minutes, or until sauce begins to glaze and no pink remains in chicken.
  6. Time will vary greatly depending on the thickness of the chicken, cut the largest piece in the middle to check for doneness. 

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