Time is a very funny thing…it goes by whether you’re paying attention or not. I can’t believe I’ve not posted a darn thing since March!! YIKES!! Am I a slacker or what???
Truth is, I’ve been outta commission in more ways than one. My nemesis, Autoimmune Disease, decided it was time for me to take a break…and man did it mean business. If you can imagine being hit by a Mack truck, then having it thrown in reverse just to run right back over you, that’s what an Autoimmune flare can be like. Every joint in my body hurt and felt swollen all the time. Not to mention the complete and total exhaustion that comes with the territory. There was no amount of will power that was going to get my ass into any kind of gear. Very depressing to say the least. Good news, I’ve been cleared to SLOWLY get back into my routines, including resuming Cross Fit (YEAH!!). OH…and almost forgot having an organ removed…the Gall Bladder had to say good-bye for good. It’s been quite the experience for my body to adjust and relearn how to process the food I eat.
A few other things I’ve chosen to tackle was breaking off my love affair with wine and booze…time to let that shit go. And although I love the stuff, reality is that my body doesn’t so much…likely how this last flare came on so strong and was harder to recover from. So, I’ve been clean and sober going on seven weeks now…and I feel like a new woman. I’ve also resumed the Paleo Autoimmune Protocol (AIP) and am slowly getting the hang of it again. What I’m enjoying the most is getting back into my kitchen and creating culinary masterpieces, like the one I’m going to share with you today.
I love Italian food. For many of us, Italian automatically includes tomatoes and peppers…a HUGE NO NO for the AIP. Would it surprise you to learn that there are many wonderful Italian dishes that do not include this ingredients?? Surprised me too. Chicken Picatta is one of my personal favorites. It’s so savory and flavorful…an incredibly romantic and seductive dish. I’ve paired this one with mashed cauliflower, but I’m sure it would taste amazing with baked spaghetti squash, zucchini or sweet potato noodles. The sauce totally makes this dish and it’s work the extra effort.
- 2 Pounds Boneless/Skinless Chicken Breasts
- 2-4 Tablespoons Rendered Bacon Fat
- 8 oz. Package Baby Portabella Mushrooms thinly sliced
- 1 Tablespoon Capers
- 1 Cup Chicken Broth
- Juice of One Lemon
- 2 Tablespoons Arrowroot Powder
- Salt/Pepper to taste
Pre-heat a large saute pan over medium heat. While the pan is heating, rub each side of the chicken breasts with the sage. Once the pan is heated, add two tablespoons of the bacon fat and coat the bottom of the pan. Sear each of the chicken breasts for about 3 minutes on each side. Add the remainder bacon fat as needed. Remove the chicken breast to a separate plate and cover with aluminum foil to keep warm.
Saute the Baby Portabella Mushrooms in the same pan with all the good juices. Sprinkle the mushrooms with a little salt to help the mushrooms release their juices. You’ll want to saute the mushrooms long enough from them to start getting soft. Add the chicken broth and begin scraping up any of the little bits that stuck to the bottom of the pan (this is called deglazing the pan) and continue to saute the mushrooms for another few minutes. Add the capers and lemon juice and combine well.
Layer the chicken breasts on top of the mushroom mixture. Cover and simmer on low heat for about 20 minutes. Remove the breasts to your serving dish and cover. It’s not time to thicken this lovely mixture. Remove approximately 1/2 cup of the sauce (without the mushrooms and capers if possible) into a small bowl. Mix the Arrowroot powder until it is fully incorporated. Pour this mixture back into the pan and stir throughout. It should start to thicken. Give it a quick taste and adjust the salt and pepper to your liking. Pour the sauce over the chicken breasts and serve.
If you want to garnish…a few ideas would be bacon crumbles or even some freshly chopped parsley.
This is a super quick meal to make on those crazy weeknights where there’s simply way too much going on…and the kid’s simply gobble it up!! Enjoy!!