Tag Archives: butter

Paleo Chicken Francaise

We’re rounding out week two at the new casa and I am really digging my new appliances, countertops, and all the natural lighting. Grateful is an understatement, I am so thankful for this home and the memories we’re making here, and the delicious meals I am starting to create. My husband loves chicken francaise, and I happen to be a fan of it as well. I thought about making this a little lighter with cassava flour instead of regular flour, and be mindful of the quality of ingredients I use for the butter/garlic sauce. I’ve been chatting with a girlfriend about the quality of ingredients versus restricting foods altogether. At the end of the day, we make choices with our mouths and forks at least three times a day, so it is vital to know what we consume and where the food comes from.

I started with buying organic chicken breasts, slicing them very thin, and seasoning with a generous amount of fresh cracked black pepper and pink sea salt. Then, using my cassava flour (with a blend of dried parsley, basil, and oregano) I coated each piece and set aside. I love using cassava for cooking because it does not have a taste, and is a 1:1 for all-purpose (or AP) flour. I set the chicken aside and heated up a large skillet.

I used Lucini Italia extra virgin olive oil and it is so delicious and actually Whole30 approved (I don’t follow Whole30 but it’s a good brand of EVOO so I decided to try and will certainly buy again). I added in chicken in batches (I made six cutlets in total) and let them cook until both sides were lightly browned.

Once all the chicken finished cooking, I placed them on a plate and began simmering my sauce. Traditionally, this sauce involves four ingredients: butter, garlic, white cooking wine, and lemon. I added my stick of unsalted butter (leave out to get to room temp!). Once melted, I added sliced lemon to let the citrus blend with the butter. I used 1/4 cup of cooking white wine and a scant amount of chicken stock to add more liquid, Last, I chopped three cloves of garlic and threw into the pan and turned the flame to low. Layer in the cooked chicken cutlets and let sit for a while (maybe 20m) so that the chicken starts to absorb the sauce.

Pair this dish with some pasta (I prefer Banza because I can’t really stomach regular pasta anymore…sad, I know) and fresh veggies; you’ve got yourself a yummy, HEALTHY, and satisfying meal!

Ma’s Chicken Scampi

It’s my husband’s birthday on November 20th, and ever since we’ve moved in together 6 and a half years ago, I’ve made this dish for him every birthday.  This recipe is called Ma’s because it’s my mom’s recipe. I always loved when she made it, and I’m so grateful to have seen the women in my life duplicate it so I can have it etched in my memory forever.

I have a love-hate relationship with this one, because it tastes so damn delicious, but it takes forever to prepare.  Sure, I can go the easy route and just bread cutlets and cut them up afterwards, but where’s the fun in that?  The term “Scampi” actually refers to tiny shrimp from the seas, but nowadays, the term Scampi refers to the style of cooking: a light fry in a shallow pan in oil until golden.  Traditionally, this dish is made with garlic, butter, and white wine, with a pinch of parmesan and cream.  I leave out some ingredients and stick with the big guys: garlic and crap-ton (yep, it’s a word) of buttah!fullsizeoutput_1066

Let me start by saying the trick with this dish is pacing – you have to be cognizant about timing the chicken and the pasta water, and how long the pasta cooks so it all finishes at roughly the same time.  I start out by taking 3 meaty chicken breasts and slicing them into “nugget” form.  I dip the chicken nuggets into the beaten egg, then into breadcrumbs (no skimping out on the carbs here), and set aside.  Olive oil is the choice of fats for frying the chicken, but start out with a small amount, just enough to coat the bottom (the oil with sputter if it’s not evenly distributed).

Fry a few pieces at a time and, this is important, be quick with the chicken.  They’re small pieces so they’ll burn fast.  Each piece takes about 2m per side.  As the second batch of chicken cooks, I turned the pasta water on to boil. This dish is always best with fresh pasta, which we’re grateful for at our little Italian market that opened up the block.  The water boils, add in salt, and dump in the pasta (we used Rigatoni).  Continue to fry the chicken and set aside on a paper-towel-lined plate.

Once all the chicken is done, take the garlic (3 cloves roughly chopped) and add to the pan with 3 (yes THREE) tablespoons of butter to melt.  I really feel like garlic and butter are the perfect combination for any recipe, especially as a sauce.  This dish calls for a lot of oils and butters, which thankfully is part of my diet on the regular, so no difference to me.  Mix around with a spoon and scrape the bottom of the pan to get the remnants of the chicken mixed in as well. *Wipes drool from mouth*.  Throw in the chicken to mix around in the butter-garlic sauce, strain the pasta (about 9-10m until al dente), then add the pasta directly to the sauce/chicken.  Stir together until all noodles are coated.  If you need more butter, DO IT.

Serve immediately with garlic bread, some roasted veggies, and top with a dollop of ricotta. Buon Appetito!

Ma's Chicken Scampi

Course Dinner
Cuisine American, Italian
Keyword Chicken, italian, pasta, scampi
Prep Time 20 minutes
Cook Time 40 minutes
Resting time for chicken 5 minutes
Total Time 1 hour

Ingredients

  • 1.5 lbs Chicken breast or 3-4 breasts
  • 2 cups breadcrumbs
  • 1 pkg (16 oz) pasta fresh is better!
  • 2 eggs beaten
  • 2 tbsp olive oil
  • 3 tbsp butter
  • 3 cloves garlic rough chopped
  • Salt to taste
  • Pepper to taste

Instructions

  1. In a large pan or skillet, drizzle the olive oil into the pan to coat the bottom.

  2. Clean the chicken breasts, trim of excess fat, and slice into "nugget" style.  Season with salt and pepper and set aside.

  3. Pour breadcrumbs onto a plate and crack and beat the eggs in a separate bowl.

  4. Create your assembly line: (left to right)

    Chicken - Egg - Breadcrumbs.

    Dip the chicken into the egg and then into breadcrumbs, coating both sides well.  Put breaded chicken nuggets on a separate plate.  Repeat until all chicken is breaded.

  5. Turn stove on for the pan with oil to medium.  Place 6-7 pieces of chicken in the oil at a time, monitoring the chicken as it cooks.  Chicken will cook quickly; turn chicken pieces over when sides are lightly brown (about 2m).  repeat for all chicken and set aside on paper towel/plate.

  6. Meanwhile, take a large pot and fill with water.  Place on stove. Turn flame onto high to boil water. Add salt pasta to boiled water and cook for time described on package (9-10m).  Drain pasta and set aside.

  7. Take chopped garlic and 3 tbsp of butter and add to pan that chicken cooked in.  Heat on medium-low flame and melt butter, sautéing the garlic.  Add chicken back into garlic-butter sauce and stir.  Add in pasta and stir to coat all noodles. Serve immediately.

Recipe Notes

We used fresh ricotta to add to the pasta on top, if this fits your fancy, feel free to do so!