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Lemon Chicken Piccata
with Capers
INGREDIENTS
- 2 boneless skinless chicken breasts
- 1/2 cup heavy whipping cream
- 1/4 cup
blanched almond flour - 1/4 cup
capers drained - 4 tablespoons salted butter divided
- 2 tablespoons
olive oil - 2 lemons zested and juiced (1/4 cup lemon juice)
- 2 tablespoons freshly chopped parsley
INSTRUCTIONS
- Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel. Season both sides of each chicken breast with salt and pepper.
- Prepare a shallow plate containing almond flour. Place each chicken breast in the flour to coat both sides and shake off the excess.
- In a wide nonstick pan, add olive oil and 2 tablespoons of butter over medium heat, stirring until the butter is melted and the pan is hot.
- Add chicken breasts in a single layer. Cook until each side is golden brown, about 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.
- Reduce to low heat. Add heavy cream, 1/4 cup lemon juice, and capers. Stir everything together, scraping up any bits that have stuck to the pan.
- Increase heat to bring to a simmer. Add salt and pepper to taste. Stir in remaining 2 tablespoons of butter until melted.
- Transfer the chicken back to the pan and simmer for about 5 minutes.
- Remove the pan from heat. Top with chopped parsley and lemon zest. Optionally garnish with additional lemon slices. Serve while hot.
- This article is sourced from the following link
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