Ingredients

The following ingredients have 4 Servings
  • 1/2 cup blanched almond flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 pounds boneless, skinless chicken breasts ((thin cut, see notes))
  • 2 tablespoons unsalted butter ((divided))
  • 2 tablespoons extra virgin olive oil ((divided))
  • 1 tablespoon unsalted butter
  • 1 shallot ((finely diced))
  • 4 cloves garlic ((minced))
  • 1 cup white wine ((or chicken stock/broth))
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup capers ((drained))
  • fresh parsley ((optional, garnish))
  • 2 tablespoons heavy cream ((more or less can be used depending on taste preferences))

Instruction

  • Combine the almond flour, salt and pepper on a plate or in a shallow bowl. Dredge the chicken in the flour mixture and place on a second plate.
  • Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the butter-oil mixture is hot and sizzles when drops of water are sprinkled over it, add half of the chicken.
  • Cook until golden brown, about 2-3 minutes, then flip and cook an additional 2 minutes or until the bottom is golden brown and the chicken is cooked through. Remove to a clean plate. Repeat with the second half of the butter, olive oil and chicken.
  • Reduce the heat to medium and add 1 tablespoon of butter to the pan. Once melted, add the shallots and garlic and cook until softened, about 2 minutes.
  • Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any browned bits.
  • Once reduced, add the lemon juice, capers and heavy cream. Stir well.
  • Place the chicken and any accumulated juices back into the pan to warm through.
  • Serve the chicken topped with spoonfuls of the piccata sauce and garnished with fresh parsley, if desired.