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. 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).

3. 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.

4. 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.

5. 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.

6. 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.

7. Serve with couscous and broccoli – Enjoy!

Original recipe from America’s Test Kitchen