LEMON CHICKEN PICCATA WITH CAPERS
LEMON CHICKEN PICCATA WITH CAPERS
INGREDIENTS
2 boneless skinless chicken breasts
1/2 cup heavy whipped cream
1/4 cup blanched almond flour
1/4 cup capers drained
4 tablespoons of salt oil split
2 tablespoons of olive oil
2 zest of lemon and juice (1/4 cup lemon juice)
2 tablespoons freshly chopped parsley
INSTRUCTIONS
- Cut the chicken breasts in half lengthwise to make them thinner. Dry with a paper towel. Season both sides of each chicken breast with salt and pepper.
- Make a shallow plate with almond flour. Place each chicken breast in flour to cover both sides and brush off excess.
- In a wide non-stick pan, add olive oil and 2 tablespoons of butter over medium heat, stirring until the butter has melted and the pan is hot.
- Add chicken breasts in one layer. Cook until each side is golden brown, about 5 minutes on each side. When the chicken is cooked, transfer it to a plate. Work in batches if your pan is not large enough to fit all at once.
- Reduce to low heat. Add thick cream, 1/4 cup lemon juice and capers. Shuffle everything together, scraping off all the pieces that have stuck to the pan.
- Increase the heat to bring to a boil. Add salt and pepper to taste. Add the remaining 2 tablespoons of butter until they melt.
- Transfer the chicken back to the pan and cook for about 5 minutes.
- Remove the pan from the heat. Top with chopped parsley and lemon zest. Garnish with additional lemon slices if desired. Serve while hot.
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