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)
- 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?