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9/12/2017

Pounded Lemon Chicken w Capers

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I know it has been forever since my last post but if you follow me on Instagram (@globalnomaddy), you'll know this summer has been crazy. We bought our first home, shacked up at my mom's while we closed, traveled to Fire Island, and I found out I'm expecting baby #2! It has been nuts around here. But now that we are settled(ish) into our new home, I'm safely in the second trimester, and Jack is in full-time school, I have more time to get back to my blog :).

To start the fall posts off, I wanted to share one my favorite childhood dishes (modified to be GF). 

Prep time: 20 minutes
Cook time: 30 minutes (stove top)

Ingredients:
- 2-4 chicken breasts
- 3-4 cups of almond meal or brown rice flour (or a combo of the two)
- salt and pepper to taste (I usually do 1/2 tsp of each per two chicken breasts)
- 2-3 eggs
- 3-4 TBSP olive oil
- Juice of 4 large lemons
- 2-3 TBSP grass-fed butter (qty to match the amount of sauce you want). 
- 2 large garlic cloves, sliced
- 1/2 cup chicken stock (optional)

First step is to prep the chicken. You will need a meat tenderizer mallet for this (I have this one). I place the chicken breasts into a plastic bag and then tenderize until the chicken breasts are about 1/2 to 3/4 inch thick. The thinner they are, the faster they cook and tastier they are. 

​Cooking the chicken:
- Once the chicken has been pounded, place to the side and prep two bowls.
- The first bowl will have the 2-3 eggs (depending on how many chicken breasts you have), beaten. In the second bowl, add the flour and stir in the desired amount of salt and pepper.
- Before you dredge your chicken, prep your stove top pan by adding 2-3 table spoons of olive oil. 
- Dip each chicken breast in the egg until fully covered and then dredge in the batter mixture until fully covered.
- Place each chicken breast in the pan and cook until both sides are nicely browned (usually about 7 minutes, but I always cut each chicken to ensure they are fully cooked).  
- When browned on both sides and fully cooked, remove chicken breasts from pan and place somewhere where they will stay warm for ~5 minutes (microwave, oven) while you prep the sauce.

Cooking the sauce:
- Your pan should have a lot of yummy crunchy batter left over. Leave it! The more crumbs and stuff, the better. 
- Add 1-2 TBSP of olive oil and sauté the garlic slices until browned. 
- Add lemon juice, butter, capers, and stock (optional) and simmer on a low/med heat until the sauce reduces and is a little thicker than super runny.

Plate chicken, cover with sauce and serve hot!

Did you try it? What did you think?
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1 Comment
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2/4/2018 06:02:35 pm

It's been a while since you last posted, and we missed your yummy dishes. By the way, this is the best comeback you ever did. Pounded Lemon Chicken with Capers is surely not just visually enticing as I feel that this recipe is bursting with flavors that most of the people will love. Chicken dishes will always be your genre, and it makes me me so happy that you're maximizing it! This came at a perfect time because we will be having a mini-reunion this weekend with my college buddies. I'll have this recipe prepared especially for them! I hope I'll make a delicious version of this one, wish me luck!

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    Gluten free clean eating health food enthusiast 

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