It’s like ~ uh, cold outside. Fortunately the sun is shining so it doesn’t feel like a wasted day of coldness. My eyes always seem to be looking for something “pretty” outside and I happened to see this snow laden chair that we left outside on the bedroom deck. It sure looks peaceful.
It was a goodly day for a new recipe too. My only regret? The recipe pictures did not come out as good as I would have liked. Blah. For some reason, my hands were shaky so perhaps I should use my tripod from now on.
This recipe turned out great and didn’t taste too lemony in spite of the fact that I used a whole lemon and sliced it up.
I used four garlic cloves and sliced them in half.
Three chicken breasts got pounded almost flat with a mallet before I added them to the skillet.
The lemon slices and garlic were browned in the skillet that the chicken was cooked in.
So here’s the full recipe. It’s really easy and will be put on my “favorite” list.
- 1 medium lemon, sliced thinly
- 1 1/2 teaspoons maple syrup
- 4 garlic cloves, peeled and halved
- 3 skinless, boneless chicken breasts, pounded to 3/4-inch thickness
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 whole shallot, diced
- 1 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 cup dry white wine (or you can substitute this with water)
- 1 cup unsalted chicken stock
- 1 teaspoon almond flour
- 1 tablespoon capers, rinsed and drained
- Handful of chopped flat-leaf parsley
- In a medium bowl, combine the lemon slices, maple syrup, and halved garlic then set this aside.
- Sprinkle the chicken breasts with salt and pepper.
- Heat a large skillet over medium-high heat then add the olive oil.
- Add the chicken to the skillet then cook them on both sides until done.
- Remove the chicken from the skillet and set it aside.
- Add the lemon mixture to the skillet then cook until the lemon slices are lightly browned, turning occasionally.
- Return the lemon mixture to a bowl.
- Wipe the skillet with paper towels then heat the skillet over medium heat again.
- Add 1 1/2 teaspoons butter to the skillet and allow it to melt.
- Add the shallot, oregano, and thyme then cook 1 minute.
- Add the wine to the skillet, scrape the skillet bottom to loosen any browned parts then bring this to a boil until most of the liquid evaporates.
- Add the stock and flour to the skillet, stirring with a whisk, then bring this to a boil.
- Reduce the heat and simmer until the liquid is reduced to about 2/3 cup.
- Remove the skillet from the heat and stir in the remaining 1 1/2 tablespoons butter and the capers. Allow the butter to melt.
- Return the chicken breasts to the skillet and turn the chicken to coat it with the sauce.
- Top the chicken with the lemon mixture and sprinkle with the parsley.
Whala!!! It sounds like a lot of steps but really it isn’t.
I served this paleo Lemon Chicken with steamed broccoli and sliced avocado.
For more paleo recipes, click here.
(Note: This recipe was paleo-ized from this Charred Lemon Chicken Piccata.)