Langsung ke konten utama

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

  1. 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.
  2. Make a shallow plate with almond flour. Place each chicken breast in flour to cover both sides and brush off excess.
  3. 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.
  4. 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.
  5. 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.
  6. Increase the heat to bring to a boil. Add salt and pepper to taste. Add the remaining 2 tablespoons of butter until they melt.
  7. Transfer the chicken back to the pan and cook for about 5 minutes.
  8. Remove the pan from the heat. Top with chopped parsley and lemon zest. Garnish with additional lemon slices if desired. Serve while hot.
This article is adapted from this site.

Komentar

Posting Komentar

Postingan populer dari blog ini

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal

Anti-Inflammatory Diet Meal Prep Recipes Challenge | Superfood Overnight Oatmeal {healthy meal prep breakfast} DESCRIPTION Superfood oatmeal porridge at night is ideal for preparing healthy meals breakfast! Blueberries, flax seeds, chia seeds and gluten-free oats help refuel your body for the whole day. INGREDIENTS • 1/2 cup blueberries, frozen or fresh, divided • 1/2 cup gluten-free oatmeal, divided • 2 tablespoons of chia, divided • 4 tsp ground flaxseed separated • 1 teaspoon ground cinnamon, divided • 1 cup almond milk or coconut milk • maple syrup for drizzle on top, if desired INSTRUCTIONS 1. Place 1/4 cup frozen blueberries on the bottom of the cups. 2. Add 1/4 cup gluten-free oatmeal. 3. Then add 1 tablespoon of chia seeds to each cup, and then 2 teaspoons ground flaxseed and 1/2 teaspoon ground cinnamon. 4. Fill each 1/2 cup with a cup of almond or coconut milk. 5. Sprinkle top with maple syrup (if desired). 6. Gently mix, then refrigerate for 2 hours or 24 hours. 7. Remov...
Posting Komentar
Baca selengkapnya

Chicken Ranch Pasta Bake

Chicken Ranch Pasta Bake Ingredients Penne Pasta 8 oz 1 pound Skinless chicken breasts, skinless, diced 1 tablespoon ranch / seasoning mix Sauce: 2 tablespoons of salt oil 1 teaspoon minced garlic 1 tablespoon ranch / seasoning mix ½ tablespoon all-purpose flour 1 pint heavy whipped cream ½ cup fresh grated parmesan ¼ teaspoon black pepper Filling: 1 cup mozzarella cheese 4 slices of boiled bacon, chopped fresh chopped parsley (optional) Instructions In a large pot of water, cook the penne pasta until al dente is formed, as indicated on the packaging. Drain. Season pieces of chicken ranch seasoning. Spray a large non-stick cooking pan. Cook the chicken in a pan over medium heat until it turns pink in the center; about 10-12 minutes. Remove chicken from the pan and onto a large plate. Tent with foil to keep warm. Wipe the pan thoroughly to prepare the sauce in it. Add oil to the pan and melt over medium heat. After melting, add garlic and mix until fragrant; about 1 minute Beat seasonin...
Posting Komentar
Baca selengkapnya

STEAK SALAD

STEAK SALAD INGREDIENTS The vinaigrette: 1 tablespoon of red wine vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard 1/4 teaspoon Diamond Crystal Kosher Salt 1/4 teaspoon black pepper 3 tablespoons of olive oil Salad: 4 cups mixed salad with herbs ½ cup cherry tomatoes in half steak: 1 teaspoon Diamond Crystal kosher salt ½ teaspoon black pepper 1 tablespoon of paprika 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon dried thyme 2 tablespoons of olive oil 1 pound fillet, diced 2 inches * INSTRUCTIONS Make a vinaigrette: In a small bowl, combine vinegar, garlic, Dijon mustard, salt and pepper. Add olive oil in a slow, steady stream, whisking constantly until the sauce is emulsified. Set aside. To make a salad: Put mixed greens and tomatoes on a large platter. Set aside. Cook steak: In a large bowl, combine kosher salt, black pepper, paprika, garlic powder, onion powder, and dried thyme. Add the steak cubes and mix. In a large frying pan, heat the olive oil over medium he...
Posting Komentar
Baca selengkapnya