Here’s a delicious recipe from Karen M.
My husband is not Paleo. Rigatoni could easily be his middle name and carbs his wish list food if stranded on a desert island. But when I asked him to adapt a Paleo version of my favorite dish he makes, he enthusiastically channeled his inner cave dude to concoct this gem that I’m delighted to share.
3 skinless, boneless chicken breast fillets (about 1 1/2 lbs.)
about 1/2 cup arrowroot, plus 3/4 teaspoon
2 tablespoons ghee or butter (ghee is best as it has a high heat point which is preferable for this dish)
1/4 cup EVOO (extra virgin olive oil)
1 to 2 cloves minced garlic
1/3 cup white wine
1/3 to 1/2 cup chicken broth
3 to 4 tablespoons fresh squeezed lemon juice
1 teaspoon capers
2 tablespoons chopped parsley
In a large skillet on medium-low, combine ghee and EVOO; let heat. Meanwhile, fillet the fillets horizontally as evenly as possible so you have twice the chicken pieces. Wash and pat dry. Evenly spread arrowroot on a large shallow dish and coat fillets on both sides.
Increase pan temperature to medium-high. Place as many fillets in pan as comfortably fit, cooking in batches if needed. Cook 3 to 4 minutes on each side until golden. Check thickest fillet for doneness, salt and pepper all to taste, remove from pan setting aside. If doing another batch, add more EVOO and ghee as needed.
When all fillets are cooked and set aside, turn heat down to medium. Let cool to new temperature and then add garlic. Stir about 1/2 a minute or enough to soften and release aroma. Next add wine and deglaze the pan cooking long enough to burn off alcohol. Add chicken broth and 1 1/2 tablespoons of the parsley. Stir another minute then turn off heat. With heat off, stir in 3/4 teaspoon arrowroot which should just lightly thicken the sauce. (This step, though, is optional as the sauce is wonderful either way.)
Now return the chicken fillets to the pan. (Note: if you are serving this to kids who prefer more mildly flavored food, reserve a couple fillets for them; add the rest to the pan.) Pour the lemon juice evenly over fillets and sprinkle with capers, reserved parsley, and additional salt and pepper as desired. Spoon sauce from pan up over fillets as you reheat for just a minute and serve.