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Chicken Scallopini With Sun Dried Tomatoes

Primal
Coconut Free
Sugar Free
Gluten Free
Legume Free
Grain Free Diet
Peanut free
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Show your loved ones how much you care with this rich and flavorful, but easy-for-you, dinner. Serve it over an abundance of spiralized zucchini noodles for a healthy, complete meal that does the heart (and the taste buds) good!

4
1 hour
2 boneless, skinless Mary’s Free Range chicken breasts
1⁄3 cup tapioca flour
1 Natural Grocers Brand Regenerative Organic Pasture-Raised Eggs
1⁄2 cup Natural Grocers Brand Bulk Almond Flour
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 teaspoons Natural Grocers Brand Bulk Organic Dried Oregano
2 teaspoons Natural Grocers Brand Bulk Organic Dried Basil
4 tablespoons unsalted butter, divided
3 tablespoons Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 large or 2 small shallots, minced
2 cloves organic garlic, minced
3⁄4 cup sun dried tomatoes packed in olive oil, drained and coarsely chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons Natural Grocers Brand Organic Apple Cider Vinegar
2 cups chicken broth
Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
  1. Place the chicken breasts on a cutting board, remove and reserve the tenders (the small strip of chicken attached to the underside of each breast). Prepare each breast by holding it flat with the palm of your hand, and use a sharp chef’s knife or boning knife to slice it horizontally into two even pieces. Pound the slices and the tenders lightly between two pieces of parchment paper or plastic wrap to a thickness of ¼-inch.
  2. Spread the tapioca flour onto a dinner plate.
  3. Whisk the egg in a bowl large enough to dip each piece of chicken.
  4. In a separate bowl, mix together the almond flour, salt, pepper, oregano, and basil. Spread the almond flour mixture onto another dinner plate.
  5. Dip each piece of chicken into the tapioca (making sure the entire piece is lightly coated with flour), then the egg, then into the almond flour-herb mixture, coating each side completely.
  6. Heat one tablespoon of butter and one tablespoon of olive oil in a large skillet on medium-high and quickly brown the chicken on both sides, two to three minutes per side. You might have to do this in batches, wiping the pan clean in between each batch and adding fresh butter and olive oil to the pan. Once the chicken is done, place on a platter and cover with foil to keep warm. Set aside.
  7. Wipe the pan clean. Reduce the heat to medium-low and add one tablespoon of olive oil and one tablespoon of butter to the skillet. Add the shallot, stir for one minute. Add the garlic and cook for about 30 seconds more.
  8. Next add the sun dried tomatoes and continue cooking, stirring all the ingredients together for one more minute, then add the parsley and cook another minute.
  9. Add the vinegar to combine all ingredients.
  10. Stir in the chicken broth and bring the sauce to a boil; immediately reduce heat to a simmer and simmer for 10 more minutes.
  11. Stir in one tablespoon of butter, until it is completely melted into the sauce. Return the chicken to the sauce, cover the pan, and let cook for three to five minutes more, or until heated through. Add salt and pepper to taste.
  12. Evenly divide the scallopini over zoodles, steamed vegetables, mashed cauliflower, or greens as individual dishes, or on a large tray, covered with the sauce and sprinkled with parsley. Serve immediately.

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