Paleo Chicken Francaise
Elevate your dinner game with this Paleo Chicken Francaise, a wholesome twist on the classic Italian-American dish. Tender chicken breasts are lightly coated in almond flour and a zesty egg batter, then sautéed to golden perfection in coconut oil. The star of the recipe is a bright, tangy lemon-garlic sauce, infused with capers and made velvety-smooth with chicken broth. Fresh parsley adds a burst of color and freshness, completing this easy yet elegant meal that's naturally gluten-free, dairy-free, and perfect for anyone following a paleo lifestyle. Quick to prepare in under 35 minutes, this dish pairs beautifully with roasted vegetables or a garden salad for a satisfying and guilt-free feast.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup almond flour
- 2 large eggs
- 2 tablespoons coconut oil
- 1 tablespoon lemon zest
- 1 cup chicken broth
- 0.5 cup fresh lemon juice
- 2 cloves minced garlic
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Place the chicken breasts between two sheets of parchment paper and pound them to about 1/2-inch thickness.
In a shallow bowl, combine the almond flour, sea salt, and black pepper. In another shallow bowl, beat the eggs with 1 tablespoon of lemon zest until combined.
Dip each chicken breast into the almond flour mixture, ensuring they are fully coated. Then dip them into the beaten eggs, allowing excess egg to drip off.
Heat the coconut oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook for 4-5 minutes on each side, or until golden and cooked through. Transfer the chicken to a plate and keep warm.
In the same skillet, add minced garlic and sauté until fragrant, about 1 minute. Add the chicken broth, lemon juice, and capers, scraping up any bits stuck to the bottom of the pan. Allow the mixture to simmer and reduce slightly, about 3-4 minutes.
Return the chicken breasts to the skillet, allowing them to simmer in the sauce for 2-3 minutes to soak up all the flavors.
Garnish the chicken with freshly chopped parsley before serving. Serve with additional lemon wedges if desired.
Nutrition Facts
Calories |
2160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 964 mg | 321% | |
| Sodium | 4067 mg | 177% | |
| Total Carbohydrate | 36.5 g | 13% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 7.6 g | ||
| Protein | 253.4 g | 507% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 402 mg | 31% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2368 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
