For 2 servings
1 large boneless, skinless chicken breast (about 8 to 9 oz.), cut in half horizontally and pounded to 1/4 inch thick
Salt and pepper to taste
¼ cup flour
4 tablespoons butter
2 tablespoons olive oil juice of 1 fresh lemon
1/2 cup homemade or store-bought chicken stock
2 tablespoons drained capers
3 tablespoons chopped fresh parsley
Fettuccini- 2 servings according to package
Season the chicken with salt and pepper.
Combine the almond flour and arrowroot flour on a shallow plate.
Dredge the chicken in the almond flour and shake off excess.
In a large skillet melt 2 tablespoons of ghee with the olive oil, over medium to high heat.
Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side.
Transfer the chicken to a platter.
Cook the pasta according to package instructions for al dente. Drain and reserve.
In the same skillet add the lemon juice, chicken stock, and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Cook over medium heat until the liquid is slightly reduced, about 5 minutes.
Season to taste with salt and black pepper.
Add the remaining ghee and whisk for about a minute.
Return the chicken and any juices to the skillet and simmer for about 1 minute.
Sprinkle with parsley. Place a serving of pasta on each of the two dinner plates. Top with chicken breast. Pour sauce over the chicken.
2 bunches of Swiss Chard
4 garlic cloves, smashed
¼ cup extra virgin olive oil
Salt to taste
Cut the thick stems of the chard. Cut the leaves into strips. Wash well and drain slightly. Place the washed chard in a large pot and cook over low heat until completely wilted. Drain well.
In the same pot heat the olive oil and garlic over low heat, add the chard and salt to taste, and simmer until tender and hot about 5-6 minutes.