I’m excited about this lemon chicken recipe, so much so that I can tell you with all honesty that I have prepared breaded lemon chicken with capers six times in the last six weeks. I don’t ever do that, but this is one of those recipes that might become a signature dish, because it’s a dish just about everyone loves, including kids.

Breaded chicken might seem old school, but don’t let the word “breaded” fool you. When you dip in egg and flour and egg again, something magical happens to a plain, ordinary chicken breast. It wears a coat that can take a sauce, such as a lemony caper sauce (which you can feel free to shoot a little wine into).

This is a counter-intuitive dish, in that you shower it with a somewhat thickened broth which makes you think it’s going to go soggy, but it doesn’t. As it bakes in the oven over a foundation of lemon slices, the broth turns to a rich sauce and the dish becomes quite special.

Maybe I’m slightly partial, because in the making the Einkorn Cookbook, I helped to test this recipe. While it’s not a flour-heavy dish, like some of the other choices in the book such as the one-pot baked bread (that I’ve made twice) or the waffles, pancakes or muffins that I can’t wait to try, it still requires flour to make it the way Shanna (one of the authors) remembers it from her childhood.

You might be familiar with Shanna & Tim Mallon from Food Loves Writing. If you love coming here, you’ll really love going there.

Shanna and Tim put beauty into healthy food, from beginning to end, and I could eat at their house every single night, even leftovers. They think through their food choices, not just for health, but for full enjoyment, the aesthetic, the aroma, the taste and then importantly, how that food makes them feel. They care about food sources, as do I. They research food in the same nerdy way, and they intentionally cook for health and for enjoyment, including Einkorn chocolate chip cookies here.

What is Einkorn Flour?

I first learned about Einkorn a few years ago, and I’ve became very curious as to why this is the next new wheat, which is ironic, because it’s actually the world’s most ancient wheat in existence. I know I often talk about going grain free, but the reality of that is I can only do that about 4 or 5 days a week. And, the reason to give it up is to fight off inflammation caused by intestinal distress of over processed wheat.

I wanted to know, is there a way to enjoy wheat without the freak out?

Perhaps, for many people, the option is Einkorn flour. I make no promises about health reactions, but you can decide for yourself, by your own reaction.

Low in gluten, it is more easily digested and doesn’t cause the intestinal problems some people have with wheat.  It’s the world’s most ancient wheat and is not hybridized. Every other wheat has been altered to be more durable, more disease resistant, including the healthier wheats, but it’s all in degrees. What this means for you, is that it does the least amount of harm to your intestinal environment, making it easier to digest, often suitable for people with gluten sensitivities. It’s also more nutritious.

Cooking with Einkorn

Cook and bake using the same amounts as all-purpose flour recipes, keeping in mind that there is a lower gluten content in Einkorn flour. I’ve made my famous biscuits with Einkorn and they were great (recipe coming).

Einkorn flour opens up an array of recipes that are better when breaded, like this buttermilk fried chicken, but in the meantime, I’m going to enjoy this breaded lemon caper chicken one more time.

I made it here and even did a video that is still being edited.

Jovial Organic Einkorn Flour, 


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Breaded Lemon Chicken with Capers

Breaded Chicken with a lemon caper sauce.

Course Entree

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4

Author Angela Roberts

Ingredients

• 2 boneless skinless chicken breasts one double breast
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1/2 cup Einkorn flour plus 1 tablespoon for sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 cup Pecorno Romano Cheese
• 1 egg
• 1 tablespoon coconut oil
• 3 tablespoons butter divided
• 1/2 onion sliced
• 1 clove garlic grated
• 1 cup broth
• 2 tablespoons white wine or dry vermouth optional, not in original recipe
• 1 tablespoon cold water
• 1/2 lemon sliced into 6-8 slices you might need a whole lemon
• 2 tablespoons capers

Instructions

• Preheat oven to 375
• Pound Chicken breasts very thin. You will probably get 4-6 pieces of chicken.
• Season with salt and pepper, both sides.
• Mix flour, paprika, garlic powder in plate for dipping chicken.
• Mix egg and Pecorino cheese.
• Dredge chicken into egg mixture, then flour and than again in egg mixture.
• Heat coconut oil in pan to brown chicken.
• Brown chicken in coconut oil. Does not need to be cooked through as it's going in oven.
• Use a baking dish to bake chicken in oven.
• Slice lemons. Put in baking dish. Lay chicken on top of lemons.
• Rinse capers and pat dry. Add to chicken.

Make Sauce

• Scrape pan drippings and melt 1 tablespoon of butter in same pan.
• Add in onion and garlic, cooking until onions are soft.
• Add broth. Have a lid ready, as it may bubble.
• Mix water and 1 tablespoon of flour in a jar. Shake well.
• Add to broth. Add two tablespoons of butter to pan.
• Add wine or vermouth.
• Cook on low for 15 minutes.
• Pour over chicken and bake 30-40 minutes.

The post Breaded Lemon Chicken with Capers and the Einkorn Cookbook appeared first on Spinach Tiger.

The recipe was adapted from Renee’s Kitchen Adventures for the Secret Recipe Club. If you’re unfamiliar with the SRC, it’s a club that assigns each of us another blog to choose and make a recipe and keep it a secret until reveal day. It’s a great way to get to know another blogger and take on the challenge of making something new.

Renee stays at home managing her house, her blog and taking care of her three children, after retiring as a hospital  nurse in labor and delivery. Her passion is to create healthy, slimming recipes and often reworks recipes to make them lighter and healthier.

I chose her Cake Donut Mini Muffins   because it looked easy enough to have ready in under 30 minutes and I thought I could take her inspiration and make these a little healthier with Einkorn flour and Sucanat instead of sugar. I did sprinkle regular confectioner’s sugar over them, but very little.

I used Jovial Einkorn flour, and Sucanat. The Einkorn wheat is grown in small batches organically in Italy, and is an ancient wheat in the purest form. I used sucanat because it’s dried cane juice, and does not contain any chemicals that processed white sugar does, while retaining all it’s vitamins and minerals, high in potassium, calcium, vitamin A and magnesium. I used these in exact measurements when adapting the recipe.

The only dilemma I had in this recipe was how to spell donut. The original spelling for donut is doughnut, still considered the most correct. However, Dunkin Donuts made donut popular and acceptable. What do you think? Are these cake doughnuts or are these cake donuts?

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SRC June

Cake Doughnut Mini Muffins using Einkorn flour and sucanat as a sweetener

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 6

Author Angela Roberts

Ingredients

• 1 3/4 cup Einkorn flour or regular all purpose unbleached flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 tsp. nutmeg I might have put a bit more in...I like nutmeg!
• 1/2 tsp. ground cinnamon
• 1/3 cup canola oil
• 3/4 cup organic sucanat or regular sugar
• 1 egg
• 1 teaspoon vanilla
• 3/4 cups skim milk

Instructions

• Preheat oven to 400 Degrees
• Mix all dry ingredients together.
• Mix oil, sugar, egg and vanilla
• Add to the dry ingredients, just enough to incorporate.
• Spray muffin tin with baking spray or oil the tin.
• Fill each muffin half way.
• Bake for 10-12 minutes.
• Makes 24

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The post Cake Donut Mini Muffins Made with Einkorn Flour and Sucanat appeared first on Spinach Tiger.