Friday, November 11, 2011

Ina-Inspired Chicken Piccata with Lemon and Wine Sauce

As we all know, I love Ina Garten.  I adore her.  She seems like such a fun, sweet, happy person, and is usually no muss no fuss in the kitchen.  She's not overly fancy and she seems to generally enjoy life.  Although, with a life like hers, how could you not?!  Her husband is only home on weekends, and the rest of the time she's entertaining her fabulous group of Hampton notables and a steady crew of her gays!  Anyways- you'd be surprised how many of her recipes are paleo, or can easily be adapted to paleo.  Vegan, not so much.  The other day I pinned a chicken piccata recipe of hers and was excited to give it a try.  Even though I was using frozen chicken breasts, it worked out great.  Another win for Ina!  I've had a half-full bottle of wine in the fridge for awhile and wanted to get some good use out of it- so decided to make the sauce too.  Here is the original recipe.  Don't let the fact that you need to pound the chicken first scare you.  It takes all of two minutes and you don't need any special equipment.  I used a heavy plastic cup.

Ina Inspired Chicken Piccata with Lemon Wine Sauce, Grain-Free
2 chicken breasts, dried very well, and pounded out so they're equally thick, about 1/4 inch
2 cups almond flour
1 tsp each sea salt and pepper
1 room temp egg, beaten
2 tbsp water
2 tsp EVOO or butter
If you have any fresh herbs they'd be great too
Juice of one lemon
3/4 cup wine

Make sure your chicken breasts are the same thickness and very dry.  Beat your eggs with the 2 tbsp of water in a bowl.  On a plate, combine almond flour with salt and pepper.  Get another plate to put the chicken on once they're coated.  Dunk your chicken into the beaten egg and then coat it well on both sides with almond flour.  You'll want the chicken to be nice and crispy so don't be stingy with the coating!  Place the coated chicken breast on the empty plate, and repeat with second breast.  In a large skillet or saute pan, melt your butter or oil until it's sizzling.  Put both pieces of chicken in the pan, you want to hear it sizzle immediately.  Cook your chicken breasts 3 or 4 minutes per side, until the it's nice and browned, then flip.  Once the chicken is finished, remove it so you can start the sauce.  Add your white wine (something dry) and lemon juice, then put the rinds in too.  Cook for a few minutes until it starts to thicken, then spoon over chicken breasts.  This is an easy recipe that seems quite complicated and fancy, but it's not!  And for those of us who miss fried chicken, this is very slightly reminiscent.  A great choice for little mouths too because the chicken gets very tender from pounding.  With a salad, this was dinner done in less than 20 minutes.

Tonight is Friday night, and we usually stay in and do shabbat.  I have a bunch of frozen ground turkey.  What to make????  Any fun new recipes with ground meat you've tried lately???

Happy Friday!  And happy pinning!  I am loving being able to pin all my fave food bloggers recipes I want to try.  You can follow my pins at XoXoGFG!

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