It is week 2 of my second Whole30 and this time around is so much different than last year. Last year I had a terrible headache for 2 weeks and this time? Not a headache in sight!! I am not sure if it is because I have eaten pretty clean all year since my first one or if I am just too busy to think about it. Last year Matt and I went to the mountains right before new years and pretty much just ate frozen pizzas, cookies and wine for days. I am so glad we didn’t do that this year! We defintitely enjoyed the holidays (and I think I drank wine every night for the last 2 weeks of December straight) but I didn’t stop eating alllll of the veggies. But let’s get back to NOW!
We are almost at the end of our kitchen renovation and the last week has been packed with work!Cabinets are all done and counters go in TODAY!! If you follow me on instagram you have seen lots of behind the scenes but I will also be sharing tons of before and after photos on my blog! I can’t wait for all of the fun we will have in this kitchen and house over the next few years. There is something about your home that is so wonderful and comforting right? I feel like the food that comes out of a home is what makes people most happy. This recipe reminds me of my home growing up.My mom made Chicken Piccata all the time and it was always one of my favorites. I thought it was about time to make a simple swap on the breading, just like my Cheeseless Chicken Parm, and recreate this amazing dish to be Whole30 compliant!
Whenever I made piccata I wonder why I don’t eat capers more often! Love these salty little guys.
Place chicken on a plate and season with some salt and pepper. On another plate combine almond flour, coconut flour, salt, onion powder and lemon zest then set aside. On another plate crack the egg and whisk it to spread it out on the plate. Place a large skillet over medium high heat and add oil to the pan. Dip the chicken breast in the egg to coat, then toss in the flour mixture to coat. Place breaded chicken breasts in the pan and cook for 4-6 minutes per side (covered) until cooked through.
Remove chicken from the pan and set aside. Add lemon juice, chicken broth & capers to the pan and bring to a boil then simmer for 5 minutes. Season to taste with salt and pepper. Add ghee to the pan and whisk to combine. Add chicken back to the pan and coat with sauce. Serve and garnish with parsley!