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Chicken Piccata

Ingredients

  • 2 Lbs Chicken Breasts
  • 1/2 t Salt
  • 1/2 t Pepper
  • 1/2 t Garlic Powder
  • 1 t Dried Parsley
  • 1 1/2 Large Lemon Juiced
  • 2-3 T Butter
  • 2 T Capers
  • 2 t Minced Garlic
  • 1/4 C Chicken Broth or Dry White Wine If you want the sauce to be saucier, you will need more
  • 1/2 C Heavy Cream If you want the sauace to be saucier, you will need more
  • 1/2 C Almond Flour
  • Dried Parsley and Parmesan Cheese to garnish

Instructions

  • Slice your chicken breasts in half to make thin chicken breasts.
  • Mix the seasonings together.
  • Season one side of the chicken.
  • Put your almond flour into a flat dish, I used a paper plate. If you need more almond flour, add it when you need it. Season the other side of the chicken breast.
  • Flip over and press the other side into the almond flour.
  • In a large skillet, over medium heat, add your butter. Once melted place the chicken into the skillet. Depending on the thickness of your chicken, cook 3-5 minutes per side.
  • When almost cooked through remove chicken from the skillet. Add chicken broth, heavy cream, and garlic.
  • Whisk well. Add the lemon juice. Whisk again.
  • IF you are wanting to make this saucier, add more chicken broth and heavy cream. I would start with 1/2 cup of each, OR if you want to keep it on the lighter side, 3/4 cup of broth and 1/4 cup of heavy cream. Whisk. Add the chicken back to the skillet and add capers.
  • Allow to cook a minute or two per side. Taste the sauce and see if it needs more salt or lemon juice.
  • We had ours over dreamfields pasta. My hubby hasn't cared for any pasta alternatives, at least none we have tried so far. I obviously made ours a but saucier so we could serve it over the pasta.