Chicken Piccata
Prepare to be wowed by the delightful flavors and textures of this pan-fried chicken piccata recipe. Tender chicken breasts, coated in a crispy almond flour crust, are seared to golden perfection before being drizzled with a tangy lemon-caper sauce. The dish is finished with a sprinkle of fresh parsley, adding a pop of color and freshness. Each bite is a harmonious balance of savory and zesty notes, making this dish a delicious and elegant choice for any meal.
— Constant Cookbook
Ingredients
- 2-4 boneless, skinless chicken breast halves (1½ pounds total)
- ½ cup blanched almond flour
- ½ teaspoon celtic sea salt
- ½ teaspoon chefs shake]
- 5 tablespoons grapeseed oil
- 5 tablespoons olive oil
- ¼ cup lemon juice
- 1 cup chicken stock
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
Instructions
- Cut the chicken breasts in half horizontally, butterflying them open
- Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
- Mix together almond flour, salt, and pepper
- Dredge chicken thoroughly in flour mixture, until well coated
- Heat olive oil and 2 tablespoons of grapeseed oil in a 9 inch skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 4 minutes per side
- Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
- Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
- Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
- Add chicken back to skillet and sprinkle with parsley
- Serve
Yield
Serves 4-6
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