Healthy Chicken Piccata
This recipe is tasty, well-liked by all—and it is healthy. Serve over spaghetti squash, spiraled zucchini, or with salad and vegetables.

Ingredients:

1 pound boneless, skinless, Omega-3 chicken breast halves or chicken tenders
1½ tsp kosher sea salt
1 tsp ground black pepper
⅔ cup almond flour or corn-coconut flour
3 Tbsp. macadamia nut oil, divided
3 Tbsp. grass-fed butter, divided
½ cup dry white wine
6 Tbsp. capers, rinsed and drained
1 cup Omega-3 chicken stock
¼ cup lemon juice
1 tsp lemon zest
¼ cup chopped fresh parsley (optional)
2 Tbsp. lemon pepper

Directions:

1. Slice chicken breasts into tenders and lightly pound to half inch thick.
2. Season chicken evenly on both sides with salt and pepper.
3. Dredge each piece in flour and lemon pepper and shake off excess flour.
4. Heat two tablespoons oil and 1½ tablespoons butter in a large skillet over medium-high heat until just beginning to smoke.
5. Add the chicken and cook, undisturbed, until browned and easily released from the skillet, 2½ to three minutes. Flip and cook for two more minutes. Remove from the skillet. Add the one remaining tablespoon of macadamia nut oil to the drippings and repeat the cooking process with the chicken.
6. Reduce heat to medium and melt remaining 1½ tablespoons butter in the skillet. Add wine and capers and stir, scraping to release any browned bits from the skillet; bring to a simmer. Cook for two minutes to slightly reduce.
7. Add chicken stock, lemon juice, and lemon zest; stir to combine.
8. Bring to a simmer and cook for two minutes.
9. Return chicken to the skillet and cook, turning occasionally in the sauce, until chicken is no longer pink in the center and the sauce has thickened slightly, eight to ten minutes.
10. Remove from heat and sprinkle with parsley (optional) and serve.

Enjoy.

Submitted by Sandra Slanker