Chicken Piccata

From America’s Test Kitchen

Total Time: 45 min | Prep: 15 min | Cook: 25 min | Yield: 6 servings

• Salt

• Pepper

• Olive oil (they used vegetable oil)

• 1 pound chicken breast

• Almond flour

• 2 Lemons (one for slicing and one for juicing)

  • Cut the ends off of the lemon and then cut in half length wise and thinly slice (include pith which dish a great flavor)

  • Need 3 Tablespoons of lemon juice

• 1 shallot, thinly sliced

• 1 clove of garlic, minced

• 1 cup of broth

• 3 Tablespoons of butter

• 2 Tablespoons of capers

• 1 Tablespoon parsley

Instructions

1. Take chicken breast and cut in half.  Take bigger half and slice it lengthwise in half. Put Saran Wrap on counter and lay chicken on top; cover with Saran Wrap and pound to ½ inch thin cutlet (gently).

2. Put chicken into bowl and add 2 teaspoons of salt and ½ teaspoon of pepper and mix. This step keeps chicken moist. 

   Let it sit for 15 minutes.

3. Layer in glass dish and add 2 teaspoon of salt and ½ teaspoon of pepper. Mix together and cover with Saran Wrap and put in fridge for at least 15 minutes up to 1 hour (This step will make chicken moist and juicy).

4. Dredge each chicken cutlet through almond flour that you have poured onto a plate (lightly – so not gummy). Put on wire rack (with foil on rimmed baking sheet) as you prep them to cook in a skillet.

5. Add 2 Tablespoons of olive oil and cook chicken for 2–3 minutes and then flip and cook for 2–3 minutes on opposite side. Rest on wire rack.

6. Heat oil in same skillet, add 1 Tablespoon of oil and cook the shallot until it is soften. Add garlic, chicken broth, lemon juice and lemon slices.

7. Put cutlets back into pan and simmer for 4 minutes.  Remove cutlets.  Sauce should be thickened now (some of flour makes it thicker). Whisk butter until melted. Add capers and parsley.

8. Serve with couscous and broccoli — Enjoy!

Recipe from America’s Test Kitchen