CHICKEN PICCATA

DifficultyBeginner

Yields4 Servings
Total Time30 mins

INGREDIENTS:
 3 boneless, skinless chicken breast halves
 ½ cup blanched almond flour
 ½ tsp sea salt
 ½ tsp all-purpose seasoning
 5 tbsp safflower oil
 5 tbsp extra virgin olive oil
 ¼ cup lemon juice
 1 cup chicken stock
 ¼ cup brined capers
 ¼ cup fresh parsley, chopped

DIRECTIONS:
1

Cut the chicken breasts in half horizontally, butterflying them open –if the pieces are large, cut them each into two pieces after you cut them in half.

2

Put chicken pieces between two pieces of parchment paper and pound them with a mallet or heavy skillet until ¼ inch thick.

3

Mix together flour, sea salt, and seasoning.

4

Rinse the chicken pieces in water and then dredge thoroughly in flour mixture, until well coated.

5

Heat olive oil and 2 tablespoons safflower oil in a large skillet on medium-high heat. Add the chicken pieces and brown well on each side, about 3 minutes per side.

6

Transfer chicken from skillet to a plate and place it in a warm oven while preparing the sauce.

7

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.

8

Reduce the sauce by half and then whisk in the remaining 3 tablespoons grapeseed oil.

9

Plate the chicken, pour the sauce over and sprinkle with parsley. ENJOY!

** This recipe was inspired in whole or in part by Elana’s Pantry.

Ingredients

INGREDIENTS:
 3 boneless, skinless chicken breast halves
 ½ cup blanched almond flour
 ½ tsp sea salt
 ½ tsp all-purpose seasoning
 5 tbsp safflower oil
 5 tbsp extra virgin olive oil
 ¼ cup lemon juice
 1 cup chicken stock
 ¼ cup brined capers
 ¼ cup fresh parsley, chopped

Directions

DIRECTIONS:
1

Cut the chicken breasts in half horizontally, butterflying them open –if the pieces are large, cut them each into two pieces after you cut them in half.

2

Put chicken pieces between two pieces of parchment paper and pound them with a mallet or heavy skillet until ¼ inch thick.

3

Mix together flour, sea salt, and seasoning.

4

Rinse the chicken pieces in water and then dredge thoroughly in flour mixture, until well coated.

5

Heat olive oil and 2 tablespoons safflower oil in a large skillet on medium-high heat. Add the chicken pieces and brown well on each side, about 3 minutes per side.

6

Transfer chicken from skillet to a plate and place it in a warm oven while preparing the sauce.

7

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.

8

Reduce the sauce by half and then whisk in the remaining 3 tablespoons grapeseed oil.

9

Plate the chicken, pour the sauce over and sprinkle with parsley. ENJOY!

CHICKEN PICCATA

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