A (7)

Pollo à la Budig

SERVES 4

My mother’s specialty was chicken piccata.

That lemony-salty goodness (as a kid I’d scrape off

all the capers – little did I know I’d crave them as an

adult) has become a Budig staple today. This sassy

dish was born because I wanted to pay homage

to the classic but give it a sophisticated upgrade.

Thanks, Mum!

1 cup all-purpose gluten-free flour

1 tsp. spicy salt or seasoned salt

500 g. boneless, skinless chicken breasts

3 Tbs. ghee

1 Tbs. extra-virgin olive oil

3 shallots, minced

2 garlic cloves, chopped

1 chili (serrano pepper), sliced

1 cup white wine

2 400 g. cans tomatoes

½ lemon, thinly sliced

Juice of ½ lemon

1 potato, peeled and sliced very thinly (3 mm)

1 Parmesan rind

3 Tbs. capers

1 tsp. coriander

1 tsp. cinnamon

Coriander sprigs for garnish

Heat oven to 220 ̊C. In a bowl, combine flour and

spicy salt. Lightly dredge chicken breasts through

flour, coating them on both sides.

In a large skillet over medium-high heat, melt ghee.

Add chicken and cook, flipping once, until brown, for

about 10 minutes. Transfer chicken to a large oven.

In a clean, medium-sized skillet over medium-high

heat, add olive oil; sauté shallots, garlic, and serrano

for 5 minutes. Deglaze with white wine (cook until

liquid reduces by half), stirring to scrape any browned

bits into the sauce, about 1 minute.

Pour skillet contents over chicken and add tomatoes

(with juices), lemon slices, lemon juice, potato slices,

Parmesan rind, capers, coriander, and cinnamon.

Mix well. Bake chicken uncovered until it’s cooked

through, 30 minutes.

Remove Parmesan rind before serving.

Garnish with coriander.

NUTRITIONAL INFO 477 calories, 18 g fat (8 g saturated),

49 g carbs, 7 g fibre, 31 g protein, 1036 mg sodium

50

july 2016

yogajournal.com.au