CROCKPOT Chicken Piccata

Place chicken on a cutting board, and hold it flat with the palm of your non-knife hand. Using a good knife, slice the chicken breast horizontally into two even pieces. using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is in an even thickness. 

Season both sides with salt and pepper. Pour cassava into a wide bowl and lightly dredge both sides of each cutlet until evenly coated + shake off any excess. Place all the dredged cutlets on a clean plate and continue until all are complete. 

In a large skillet over medium-high heat, heat the oil. Working in batches, add the cutlets and cook until a golden crust has formed on each side, about 2 mins per side (adding more oil as needed). Transfer the browned cutlets to the crockpot. (They don’t have to be completely cooked through, just a nice brown on them.)

Reduce heat to medium-low. Add the butter and let melt and then add 2 tbsp of cassava flour to the skillet and stir well combined. Add the garlic and Cook, toasting the flour just a bit so it doesn’t have a raw flavor, 1 to 2 minutes, being careful not to burn. 

While whisking, very slowly pour in the chicken broth into the skillet, stirring to incorporate it into the cassava flour ‘roux’. Bring the mixture to a light simmer and you should see it turn into a thin gravy-like consistency (it'll thicken a bit in the crockpot).

Stir in the lemon juice and capers and then pour the lemon-caper sauce into the crockpot over the chicken. Cover and cook on low for 4 to 6 hours. 

Garnish with freshly chopped parsley before serving. 

Enjoy.