Ingredients:
- ½ cup almond flour
- ½ cup coconut flour
- (If you’re non-Paleo you can use 1 cup of bread crumbs or panko)
- 1 tsp. Italian spices
- Salt
- Pepper
- 1 lb. chicken breast cutlets, boneless, thinly sliced
- 2 tbsp. olive oil
- 2 tbsp. ghee or butter
- 1 cup white wine
- 2 lemons
- ¼ cup capers, drained
- 1/3 cup artichoke hearts, diced
- ¼ cup black olives
Instructions:
- Mix the flours and spices. Dredge chicken breasts in mixture, coating well.
- Meanwhile, melt ghee/butter and olive oil in sauté pan over medium high heat.
- Saute the chicken breasts, 4 minutes on each side.
- Add the wine, juice of one whole lemon and remaining ingredients and simmer for 5-10 minutes until flavors combine.
- Garnish with remaining lemon slices.
- I have a very picky family but you could also add mushrooms and sun-dried tomatoes. This is great with mashed faux-tatoes (cauliflower) and grilled veggies.
