Our chicken scallopini recipe allows you to experience traditional Italian flavors while staying within the bounds of paleo. The white wine sauce calls for a romantic dinner for two, or perhaps a treat for yourself. This recipe calls for broth. If you have bone broth made up, this is a great use for it! Homemade bone broth is a great tool for healing from digestive disorders since it’s full of nutrients that help heal leaky gut and nourish your organs. On the side, we recommend a combo of braised kale and chard with apples and balsamic. These hearty greens round out the meal for a nutrient dense, mid-summer’s feast. Enjoy this simple recipe that can have dinner on the table in about half an hour. Mangia!
Chicken scallopini ingredients:
3 lbs chicken breast tenders or thin sliced chicken breast
1 cup almond flour (coconut, sorghum, brown rice, or other gluten free flour may be substituted)
Salt (start with 1-2 tablespoons)
Herbs de provence or oregano, etc.
1 cup broth
1 jar capers
2 lemons
3 cloves garlic
1 cup white wine
Oil for cooking (we recommend coconut)
Prepare a large plate with flour, ample salt and herbs. Roll each chicken piece in the flour and put aside.
Heat up a large pan over medium heat and place chicken pieces in one layer. Cook in batches in oil until golden and crispy on both sides, approximately five minutes per side.
Meanwhile, melt a teaspoon of oil in a small saucepan and cook minced garlic until fragrant. Add broth and wine and cook for 10-15 minutes until reduced a little bit and the flavors have melded together. Add capers and juice from one lemon. Add salt to taste and more lemon juice if necessary. Keep sauce separate to put over chicken so it does not get soggy.
Hearty greens ingredients:
1 bunch kale, destemmed and sliced thinly
1 bunch chard, destemmed and sliced thinly
2 tablespoons cooking oil (we recommend coconut)
2 apples, cut into slices
1 shallot, minced
¼ cup water or broth
1 lemon
Balsamic vinegar to taste
Salt to taste
In a large sauté pan, melt about a tablespoon of coconut oil and cook apples until soft. Remove from pan and place in a bowl. Add another tablespoon of coconut oil and caramelize the shallot. Add the water or broth and the kale and chard. Cook until greens are braised. Squeeze a lemon over the top, add balsamic vinegar and salt to taste, and toss in the apples.
