Description:

A healthier twist on the classic chicken piccata, this recipe uses almond flour for the breading, adding a nutty flavor and crisp texture, served with a tangy lemon-caper sauce.

Cooking Equipment Needed:

  • Skillet Plate (for breading) Tongs

Ingredients:

  • 4 boneless, skinless chicken breasts, pounded thin
    Salt and pepper to taste
    1/2 cup almond flour
    2 tablespoons olive oil
    2 tablespoons unsalted butter
    1/4 cup lemon juice
    1/4 cup chicken broth
    2 tablespoons capers, rinsed
    Fresh parsley, chopped (for garnish)

Cooking Time:

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Cooking Steps:

Prepare Chicken: Season the chicken breasts with salt and pepper, then dredge in almond flour, shaking off any excess.

Cook Chicken: Heat olive oil and one tablespoon of butter in a skillet over medium-high heat. Add the chicken and cook for about 3-4 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

Make Sauce: In the same skillet, add lemon juice, chicken broth, and capers. Bring to a simmer and cook for about 5 minutes, or until slightly reduced. Finish Sauce: Stir in the remaining tablespoon of butter until melted and incorporated.

Serve: Return the chicken to the skillet, spoon the sauce over the chicken, garnish with parsley, and serve.