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.