This turned out awesome! I’m very excited about how the cream sauce turned out. It was my first attempt, and the almond milk made it the right consistency without any weird flavors. It really just tastes like lemon, caper, and brown bits from the awesome breadcrumbs.
4 boneless skinless chicken breasts or thighs, pounded to 1/4-1/2 inch thickness
3/4 cup Paleo Italian Breadcrumbs (they’re easy, don’t be scared)
1 egg, beaten
4 Tbsp Ghee, separated
3 Tbsp coconut oil, avocado oil, or lard
1/2 cup unsweetened almond milk (check the label to make sure that there are no added ingredients)
1 tsp arrowroot Powder
1/3 cup fresh lemon juice
1/3 cup capers
salt and pepper to taste
Heat 3 Tbsp ghee and the oil in a skillet on medium heat. Dip the chicken into the egg, then into a bowl with the breadcrumbs. Coat the chicken on both sides. Place the chicken gently into the oil and cook for about three minutes on both sides. If they are getting too dark before cooked through, turn down the heat a bit. After it is done, move the chicken to a plate and set aside.
With the remaining pan juices, add the remaining ghee to the skillet. In a small bowl, whisk the almond milk with the arrowroot powder. Pour the mixture into the skillet along with the lemon juice and capers. Allow the sauce to come to a simmer and thicken for several minutes. Season with salt and pepper.
Pour the sauce over your crispy chicken and enjoy!