Paleo Chicken Piccata (DELISH!)

20160216_195446.jpg20160216_194216.jpgOk, so eating healthy can sometimes be a challenge, am I right? Sometimes you just want the yummy, buttery dish that your grandma used to make or that they served at your favorite Italian restaurant…WELL, you’re welcome in advance because not only is this dish Paleo, Gluten-Free, AND healthy, but it is DELICIOUS! My very picky husband inhaled it and didn’t even ask if it was paleo or gluten-free.

Here’s what I did:

  • Almond Meal
  • Arrow Root
  • Marinated Artichoke Hearts
  • Lemon Juice (and fresh slices)
  • Garlic
  • Chicken Breast (boneless, skinless. I used about 2 1/2 breasts)
  • Capers
  • Butter
  • Eggs
  • Grape Seed Oil
  • S&P to taste

In a small mixing bowl, beat 2 eggs. In another, combine 2 parts almond meal and 1 part arrow root. Mix together with a fork.

In a large skillet, pour a small amount of oil over medium heat. Cut your chicken breasts down the center so they’re more thin, (you might even want to cut twice, depending on how thick they are). Mince some fresh garlic cloves (I used 1, large) and place in the skillet (careful not to burn).

Coat each piece of chicken in the egg and then roll in the almond meal mixture until completely coated and place in the skillet. Once all the chicken is in the skillet, allow to heat until the edges begin to cook through and squeeze some fresh lemon over everything (I like a lot of lemon, so I used 2 lemons). Sprinkle some salt and pepper to taste. Flip the chicken over and repeat.

Once the chicken is about 1/2 way cooked, pour your marinated artichoke hearts, juice included, over everything and add some capers (I used 3/4 of a 12 oz. jar of artichoke hearts and about 2 Tbs. of capers). Slice some lemon and place them on top.

Take about 1 Tbs. butter and cut into small pieces, place in between chicken. Reduce heat to low/medium/low, cover and allow to simmer for about 25 minutes.

I served this over steamed/mashed cauliflower with Napa River Chardonnay!

Brie And Green Apple Grilled Cheese

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I took some thin slices of prosciutto and laid them on a cookie sheet with some foil. I drizzled some grape seed oil, brown sugar, and cayenne pepper on top and baked at 400 for about 5 minutes, tops.

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Once they came out of the oven, I put them inside 2 slices of sprouted grain bread with fresh slices of Brie and Gouda cheeses, fresh slices of Granny Smith green apples and arugula. I heated the sandwich in a skillet with a little butter and flipped once it began to brown and the cheeses began to melt. Once the sandwich was browned on both sides, I removed from the heat and sliced the center.

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On the side, I sliced some English cucumber and plum tomato and put them together in a bowl with a little Red Wine Vinegar, Grape Seed Oil, fresh Dill, salt and pepper to taste. This was a DELICIOUS dinner and I would recommend it for any time of the day!

I enjoyed this dish with Napa River Sauvignon Blanc, which was perfectly paired with the green apple!! Every single ingredient from this dish was from Trader Joe’s, down to the wine!