Ingredients
Equipment
Method
- Divide the measured lemons: cut one-quarter into thin slices and juice the remaining three-quarters. Keep the slices and juice separate. At 1× this is half of one lemon sliced, with the remaining lemon and a half juiced.
- Season the chicken breasts with salt and pepper. Spread the dry prepared-almond flour in a shallow dish. Coat each breast lightly and shake off excess. No egg wash is used.
- Heat a large skillet over medium heat for 2 to 3 minutes. Brown the chicken in batches of two, using 2 tablespoons of the measured cooking ghee for each pair. Cook about 2 to 3 minutes per side to brown, then continue cooking as needed until the center reaches 165°F. Transfer fully cooked breasts to a plate and tent loosely with foil.
- Add the minced garlic to the empty skillet and stir for about 10 seconds. Pour in the measured homemade chicken meat stock promptly and add the lemon slices. Raise the heat to medium-high, bring to a simmer and scrape up the browned bits with a wooden spoon.
- Simmer about 4 minutes, until the stock mixture reduces to roughly one-third of the starting stock volume: about ⅓ cup at 1×, ⅔ cup at 2×, or 1 cup at 3×. Add the reserved lemon juice and simmer for 1 minute more. Larger batches may take longer to reduce.
- Remove the skillet from the heat. Stir in the separate measured finishing butter or ghee and the drained capers until the fat melts into the sauce.
- Plate the fully cooked chicken, spoon the lemon-caper sauce over it and serve immediately. Cook any zucchini noodles or vegetable side separately.
Notes
Full GAPS: After digestive symptoms have settled and prepared almonds, the chosen homemade dairy culture and other ingredients are tolerated. Not an Intro recipe. Ghee is dairy-derived; the ghee finishing option alone does not make this dairy-free.
Almond flour: Soak whole almonds overnight, drain, cover with warm water and add one teaspoon of introduced homemade whey, kefir or yogurt. Ferment at room temperature for one to six days. Do not use a batch showing mold or spoilage. Drain well, dry in a low oven or dehydrator until completely dry and crisp, cool and grind finely. Measure the finished dry flour. A moist fermented flour or paste is not a one-for-one substitute.
Time: Ten minutes preparation, forty minutes cooking and fifty minutes total, with the stock and dry prepared flour already made. Their preparation time is additional. Breast thickness affects cooking; use the 165°F endpoint.
Separate fats: The cooking ghee is separate from the finishing butter or ghee. Brown two breasts per batch with two tablespoons cooking ghee; add finishing fat only after taking the sauce off the heat.
Scaling: One-quarter of the measured lemons becomes slices; juice the rest. Before adding that juice, reduce the stock mixture to about one-third of the starting stock volume. The targets are about ⅓ cup at 1×, ⅔ cup at 2× and 1 cup at 3×. Cooking and reduction times do not automatically double.
Leftovers: Refrigerate promptly in a covered shallow container. Reheat on the stove until the chicken reaches 165°F. The coating softens in sauce; serve freshly finished for the best texture.