LEMON CHICKEN (PALEO)

  • 2 Tbsp. Olive Oil, divided
  • 4 boneless, skinless chicken breasts, flatted to 1/2 inch thickness
  • 1 1/2 Cup fresh mushrooms
  • 1/2 Cup White Wine
  • Juice of one Lemon
  • 2 Tbsp. Capers
  • 1 tsp. fresh chopped dill
  • 1/4 tsp. Salt.

Heat 1 Tbsp. Oil in large non-stick skillet over medium high heat.  Add chicken and cook until it begins to brown, 3-4 minutes.

Meanwhile, combine Mushrooms, Wine, Lemon Juice, Capers, Dill and salt in a medium bowl and mix well.

Turn chicken and pour the mushroom mixture over the chicken.  Lower heat to medium low and let it simmer for about 8 minutes, or until chicken is no longer pink in the center.

When chicken is fully cooked, removed the chicken to a platter and increase heat to medium high.  Boil the liquid to thicken and reduce slightly.  Put the chicken back and serve.

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