Hi Happy Home Fairy readers!
Valentine’s Day is one of our favorite holidays! We tape tiny hearts all over the house, leave love notes for one another and go out of our way to show our family how much they mean to us. Every day this month, we add a little something special to our routine and find ways to uplift each other. My daughter Grace has taken on the challenge of handwriting love notes to all of her cousins and mailing them. Haddon (our three year old) has become a little hug-monster who hugs everyone in his path. I like to take a few minutes each day affirming my love for my kiddos by spending quality time with each of them. We also make it point to end each night thanking God for His love towards us.
During this month, I also like to show my hubby some love by preparing his favorite dish Lime Chicken Piccata. It’s a simple dish, super easy to make, but screams I LOVE YOU loud and clear.
This is also a dish that my kids enjoy, and because it is made with fresh real ingredients, it’s also a Paleo and Whole 30 compliant dish!
This month is all about love. However we can’t truly know love if we don’t know Christ. My prayer for you today, is that you would come to know The One who gave His life for you and me showing us the greatest love of all.
For God so loved the world that he gave His one and only Son, that whoever believes in him shall not perish but have eternal life -John 3:16
Happy cooking and Happy Valentines Day!
Lime Chicken Piccata
4 Chicken breasts- butterflied (sliced in half)
1/2 cup arrowroot powder
1/4 cup avocado or olive oil
1 tbs of ghee
3 cloves of minced garlic
Salt and pepper
4 tablespoons of lime (about 4 limes)
1/2 lime very thinly sliced
1 1/2 cups of chicken stock (check the ingredients to make sure it’s compliant)
3 tablespoons of capers drained (or more if you prefer)
Chopped greed onion for serving
Butterfly the chicken – you can do it yourself or purchase them as “cutlets.” Season chicken on both sides with salt and pepper.
Place the arrowroot flour in a bowl. One at a time, place the chicken cutlets in the flour carefully to dredge both sides so that they are evenly coated (make sure it’s jus a light dusting. Too much can make your chicken gooey) Set aside on a clean plate while the rest of the chicken is dredged in the flour.
Heat a large skillet over medium high heat. Add about 3 tbs of olive oil or avocado oil and add the chicken to the pan to brown. Do this in batches without overcrowding the pan. Once both sides are brown, set aside until all of the chicken is done browning. You can add more oil if you need to.
Lower the heat and add the ghee to the pan. When the ghee is melted, add the minced garlic and cook on low heat for about 3 minutes. Pour in the broth mixture and stir to combine. Toss in the capers and cook down for another minute.
Reduce the heat and bring the chicken back into the pan covered in the sauce. Let cook covered for another 20 minutes.
Add the lemon slices and cook for another five minutes
Serve with a side of potatoes and top with fresh chopped green onion.
*Note – If your sauce is too thick, add more chicken stock and cook a little longer until it’s thinned out. If the lime wedges are left too long on top of the chicken, they can make the chicken too bitter.