Ingredients
Scale
- 2 pounds skinless, boneless chicken cutlets (see note)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup arrowroot flour (this is a Whole30-friendly alternative to regular flour)
- 2 tablespoons extra-virgin olive oil, plus more as needed
- 1 tablespoon ghee
- 3 garlic cloves, minced
- 2 tablespoons capers, drained and rinsed (plus more for serving)
- 1 cup chicken broth (preferably low-sodium for better control over the salt)
- 2 tablespoons fresh lemon juice (or the juice of one lemon)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
1. Season the chicken cutlets
- Begin by seasoning both sides of the chicken cutlets with kosher salt and freshly ground black pepper. Make sure to season them evenly for the best flavor.
2. Dredge the chicken in arrowroot flour
- Pour the arrowroot flour onto a large plate or wide bowl. Lightly dredge each chicken cutlet in the flour, making sure to coat it evenly. Shake off any excess flour. This step will give the chicken a delicate crust when it cooks, adding to the texture and flavor of the dish.
3. Cook the chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in batches, making sure not to overcrowd the pan. Cook each cutlet for about 3 to 4 minutes per side until golden brown. Don’t worry about cooking the chicken all the way through at this point; it will finish cooking in the sauce later. Transfer the cooked chicken to a parchment-lined plate and set aside. Repeat with the remaining chicken cutlets, adding more oil to the pan if necessary.
4. Prepare the sauce
- Lower the heat to low and add the ghee to the skillet. Swirl the pan to coat the bottom with ghee, then add the minced garlic. Sauté the garlic for about 30 seconds until fragrant, being careful not to let it burn.
5. Add the capers, broth, and lemon juice
- Stir in the capers, chicken broth, and fresh lemon juice. Bring the mixture to a simmer. The liquid should begin to reduce and thicken slightly, creating a delicious, flavorful sauce.
6. Simmer the chicken in the sauce
- Nestle the browned chicken cutlets into the sauce. Let them cook in the simmering liquid, uncovered, for about 15 minutes or until the chicken is tender and cooked through. Stir occasionally and check the chicken’s internal temperature to ensure it has reached 165°F (75°C). Taste the sauce and adjust seasoning with salt and pepper as needed.
7. Garnish and serve
- Once the chicken is cooked and the sauce has thickened, remove the skillet from the heat. Garnish with chopped fresh parsley and additional capers, if desired. Serve the dish with your favorite side and enjoy the burst of flavors!
Notes
- Cooking Chicken Evenly: Be sure not to overcrowd the pan when cooking the chicken cutlets. Overcrowding can lead to uneven cooking. If necessary, cook the chicken in batches.
- Avoid Overcooking the Chicken: To avoid overcooking the chicken and drying it out, make sure to keep an eye on the color of the chicken as it cooks. The goal is a nice golden-brown exterior, not a fully cooked interior (which will happen in the simmering stage).
- Substituting Arrowroot Flour: Arrowroot flour is often used in Whole30 recipes as a gluten-free alternative to regular flour. If you don’t have it, tapioca flour can also work as a substitute.
- Thickening the Sauce: If the sauce isn’t thickening as much as you’d like, simply let it simmer a little longer. The natural reduction process will help thicken it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes