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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.

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