SERVES 4
Ingredients
For the Chicken:
• 8 (3 oz / 85g each) boneless, skinless chicken breast cutlets, trimmed (total 24 oz / 680g)
• 0.25 cup (4 tbsp) tapioca or arrowroot flour (for dredging)
• 1 tbsp coconut oil
• 2 tsp coconut oil
• Sea salt and pepper, to taste
For the Sauce:
• 2 tbsp capers, rinsed
• 2 garlic cloves, minced
• 1.5 tsp tapioca or arrowroot flour
• 1.5 cups Chicken Broth or Stock
• 0.75 cup dry white wine
• 4 (2-inch) strips lemon zest
• 4 tsp lemon juice
• 1 tbsp coconut oil
For the Squash:
• 8 oz (227g) Spaghetti Squash, cooked and prepared
• 0.5 tbsp olive oil
• Sea salt and pepper, to taste
Preparation
1. Spread the 0.25 cup of flour in a shallow dish. Pat the chicken cutlets dry with paper towels, season them with sea salt and pepper, then lightly dredge one side of each cutlet in the flour.
2. Heat 1 tbsp of coconut oil in a 12-inch skillet over medium heat until shimmering. Add half of the cutlets (4), floured side down, and cook until golden on the first side, about 3 minutes.
3. Flip the cutlets and continue to cook until no longer pink, about 1 minute. Transfer the cooked chicken to a plate and tent loosely with aluminum foil.
4. Repeat steps 2 and 3 with the remaining 2 tsp of coconut oil and the remaining 4 cutlets.
5. Add the capers and garlic to the fat left in the skillet. Cook until fragrant, about 30 seconds. Stir in the remaining 1.5 tsp of flour.
6. Whisk in the broth, wine, and lemon zest strips, scraping up any browned bits from the bottom of the skillet. Simmer the sauce until it is slightly thickened and has reduced to approximately 1 cup, which should take about 5 minutes.
7. In a separate pot, mix the prepared spaghetti squash with 0.5 tbsp olive oil. Season with sea salt and pepper to taste. Transfer the squash to 4 individual plates.
8. Return the chicken cutlets and any accumulated juices to the skillet with the sauce. Simmer until the chicken is heated through, about 30 seconds. Arrange the cutlets on top of the spaghetti squash on the plates.
9. Remove the skillet from the heat. Discard the lemon zest strips. Whisk in the lemon juice and the final 1 tbsp of coconut oil. Spoon the sauce over the chicken and squash, and serve immediately.
