150g chopped pecans
0.5 tsp kosher salt
0.5 tsp lemon pepper
3 tbsp olive oil or avocado oil, divided
4 chicken breast cutlets, about 1.3cm thick
2 cloves garlic, minced
240ml white wine, or chicken broth
2 tbsp capers, drained
2 tsp arrowroot starch, plus 2 tsp water
5g chopped fresh parsley (optional)
- Heat a large skillet over a medium heat. While the skillet is heating up, pulse the pecans, salt and lemon pepper in a food processor or blender for about 5-10 seconds until it resembles a coarse texture.
- Place the pecan mixture into a shallow bowl near the stovetop. Add 2 tbsp of oil to the skillet. Dredge each chicken cutlet in the pecan mixture, covering all sides evenly, then place in the hot skillet. Cook for approximately 5-6 mins on each side. The chicken may still be a little pink (depending on thickness), but can still be set aside as it will be returned to the skillet to continue to cook in a few mins.
- Add the remaining tbsp of oil to the hot skillet. Sauté the minced garlic for about 1 min, and scrape around the bottom of the pan to pick up any loose pecans. Add the juice of 1 lemon, the white wine and the capers. Increase the heat to medium-high and let the sauce come to a bubbly mixture, about 2-3 mins. Mix together the arrowroot starch and water, and pour it into the lemon/caper sauce. Reduce the heat to low, continuing to stir.
- As the sauce begins to thicken, add the chicken back to the pan. Simmer for another 3-4 mins, or until the chicken is cooked through.
- Serve hot, and spoon plenty of sauce over the chicken. Garnish with lemon slices and parsley, if using. Serve with cauliflower rice or on top of a bed of greens.
One-Pot Gluten-Free Cooking: Delicious Recipes with Easy Cleanup in 30 Minutes or Less by Amy Rains, Published by Page Street Publishing