Flavorful. Creamy. Rich. Savory.
In case you can’t tell, I really liked this recipe. It took a bit more work than I typically will put into a meal, but it’s perfect for a weekend day, when you can just relax and spend some time enjoying the whole process. I always like to blast some jazz over my speakers (yes, I’m an actual 80 year old) and let it be my theme music as I mix and chop and sauté my blues away for an hour or two. This is the perfect recipe to set aside some “you” time and let your stress melt away as you create something beautiful (and delicious).
Ingredients for the chicken
- 3-4 chicken breasts
- 4 tablespoons of gluten free flour
- 4 tablespoons of grated Parmesan cheese
- 1 or 2 tablespoons of coconut oil (for pan-frying the chicken)
- Salt and pepper
Ingredients for the sauce
- 1 tablespoon of coconut oil
- 2 tablespoons of minced garlic
- 1 1/4 cup of chicken broth
- 1/2 cup of unsweetened coconut milk (or milk of choice)
- 1/3 cup of grated Parmesan cheese
- 1/2 tablespoon of capers (plus optional 1/2 tablespoon for garnish)
- Juice from half a lemon
- Fresh parsley to garnish (about 1 tablespoon)
- Optional: use the second half of the lemon, sliced, to garnish
Instructions for the chicken
- In a bowl, mix the gluten free flour, grated Parmesan, salt and pepper.
- Cover all sides of the chicken breasts with the flour-parmesan mixture.
- Heat coconut oil in a large skillet over medium-high heat and pan-fry the chicken until cooked through and browned on the outside (about 5 minutes per side, but varies depending on the thickness of the chicken).
- Set cooked chicken aside.
Instructions for the sauce
- In the same skillet that you used to fry the chicken, lower the heat to medium and add the additional coconut oil. Sauté the minced garlic for about 30 seconds.
- Add the chicken broth and coconut milk. Bring to a boil, then simmer and stir constantly until it thickens a bit (about 3-5 minutes).
- Mix in the grated Parmesan and stir well.
- If the sauce isn’t thickening at this point, mix 1/2 tablespoon of cornstarch with 2 teaspoons of cold water and pour that mixture in. It should thicken pretty quickly after that.
- Once thickened, lower the heat to simmer and mix in the capers and lemon juice.
- Taste test, and add salt, pepper, and more lemon juice to taste.
- Add the cooked chicken back in and cover it in the sauce.
- Garnish the whole thing with fresh chopped parsley, sliced lemons, and additional capers.
Another tip for this recipe – I cooked some fresh green beans in the pan with leftover sauce once I removed the chicken and it was delicious! The perfect side to go with this dish.