**Not dairy free?? Just substitute butter for olive oil in the sauce.
**Grain free?? Just substitute the pasta for a vegetable of your choice
**Paleo?? Use homemade broth instead of wine
Serves: 4
**Paleo?? Use homemade broth instead of wine
Serves: 4
Ingredients:
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
3 skinless, boneless chicken breast halves (see Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2 cups almond meal or any gluten free breadcrumbs (Cinderella loves Trader Joe's Just Almond Meal)
1/4 tsp cayenne pepper
1/2 tsp sea salt + 1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 cup olive oil + 2 Tbs olive oil + 3 Tbs olive oil
1 Tbs capers drained
1/2 cup white wine
1/4 cup lemon juice
1/4 cup water
2 Tbs dried parsley
1 package gluten free pasta (Cinderella loves Barilla gluten-free-spaghetti)
Directions:
1. Slice each chicken breasts to make 2-3 thin slices and pound with a meat tenderizer to desired thickness (See Cinderella's post on How to Cut Thin Sliced Chicken Cutlets)
2. Place almond meal on a plate and add cayenne pepper, salt and pepper, mix well
3. Coat each slice of chicken in the almond meal mixture
4. Heat 1/4 cup olive oil in a skillet over medium heat
5. Boil a large pot of water with 1/2 tsp sea salt and 2 Tbs olive oil
6. When water boils cook spaghetti for about 10 minutes -stir A LOT-this pasta sticks if you don't
7. Place chicken in the pan and cook until browned and cooked through, about 4 minutes per side then put on a separate plate
8. Repeat this step until all chicken is cooked, adding extra olive oil if needed
9. Cook capers in excess oil in pan smashing them lightly to release brine for about 30 seconds
10. Pour white wine into skillet and stir in the capers-cook for about 2 minutes
11. Stir lemon juice, water, and 3 Tbs olive oil into the wine mixture-cook for about 2 minutes
12. Reduce heat to low and stir parsley through the sauce.
13. Return chicken breast slices to the pan cook about 2 minutes
14. Serve chicken and sauce over spaghetti
Thank you! This is one of my favorites!
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