Almond Crusted Chicken Piccata
A delicious gluten/grain free twist to the traditional chicken piccata.
Servings: 4 people
Ingredients
- 4 small thin chicken breasts
- 1/2 cup almond flour
- salt and pepper
- 6 tablespoons butter
- 2 tablespoons olive oil
- 1/3 cup lemon juice or 1 lemon juiced - If you like extra lemon add another 1/2 lemon sliced to pan
- 1/2 cup chicken stock
- 1/2 teaspoon cornstarch
- 1/3 cup lemon juice
- 1/4 cup capers - drained and rinsed
- Fresh or dried parsley for garnish
Instructions
- Salt and pepper each side of your chicken breasts.
- Add almond flour onto a plate.
- Press each chicken breast into the almond flour on both sides.
- Heat butter and olive oil in a skillet.
- Add chicken breast and sear on each side, reduce heat and cook chicken breast through.
- Remove chicken from pan and set aside.
- Whisk together corn starch, chicken stock and lemon juice.
- Add mixture to pan with butter.
- Add capers and lemon slices (if using them)
- Simmer sauce until it thickens slightly then add chicken back into pan and turn in sauce.
- Remove from pan and spoon sauce and capers over the tops.
- Add fresh or dried parsley to top.
- Enjoy!