Lemon Chicken (Paleo, gluten free) (Edit recipe)

This dish has been enjoyed by our family for longer than most of our kids are “old” – like close to 30 years! Affectionately called “lemon chicken” by everyone, but it’s technically very similar to chicken piccata. Who knew? Haha, we just know we LOVE it. It was always the meal of choice for most special occasionsl. All hands on deck to help get the meal prepped and ready when everyone knew what the end result would be.

30 minutes

20 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	255
Fat:	9 g
Carbohydrates:	26 g
Protein:	14 g
Cholesterol:	60 g
Sodium:	340 mg
Fiber:	1 g
Sugars:	5 g
Calculated per serving.

by Back Porch Paleo

View original recipe

Serves: 4

Ingredients

2 whole Boneless Skinless Chicken Breasts
3 oz Potato Flakes, or pork panko (g/f panko can be used but it's NOT Whole30 or Paleo)
.25 cup Cassava Flour
1 tsp Dried Chives
.5 tsp Lemon zest, optional
.5 tsp Sea Salt
2 whole Eggs, +1 tbsp water, whisked well
.5 lb Crimini Mushrooms, cut 1/4" thick, can sub mushroom of choice
1 cup Green Onion (Scallion), sliced thin, green and white part
1 whole Lemon Juice, juice of 1 lemon
2 - 3 Tbsp Ghee, can sub butter

garnish

1 whole Lemon, sliced into wedges for serving

Shop

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Set your oven to its “warm” setting, place a wire rack in a baking dish and put in the oven.
Prepare chicken by patting dry with a paper towel, slicing in half horizontally. Pound out between two pieces of plastic to ensure even thickness if necessary. Set aside while you prep the coating.
In a glass pie plate or rimmed plate, combine potato flakes, cassava flour, salt, lemon zest and chives if using. Fluff together with a fork and stir to combine, set aside.
In another glass pie plate, whisk eggs and water until combined, set aside.
Begin warming a large cast iron pan over medium low heat, while you coat the chicken.
Place one piece of chicken in the egg mixture, remove and let the excess drip back into the plate. Next, put chicken in potato/flour mixture and coat both sides. Press in if you need to so you have a nice coating, set on a clean plate and repeat with remaining chicken.
Add butter/ghee to the pan, let it melt and add two pieces of chicken. When the first side is golden brown, carefully flip over and cook until the other side is also nice and golden. Low and slow works best here, allowing the chicken to get cooked all the way through. Remove the wire rack in the oven and repeat with remaining pieces of chicken. Only cook a couple at a time, overcrowding the pan will not allow chicken to cook evenly.
Once the chicken is all done, remove the final piece to the oven to stay warm. Toss in the mushrooms and green onion with additional butter/ghee if necessary. Sautée until mushrooms have given off some liquid and onions are soft. Add the lemon juice and stir to coat.
When ready to serve, place chicken on a platter and top with mushrooms and onions. Serve family style with additional lemon wedges to squeeze over the chicken before eating.