Chicken Piccata

Nutrition Information

Ingredients

• 4 pieces (6 oz each) Chicken breasts (Pounded thin)
• 1/4 cup Almond flour (For dredging)
• 1/2 cup Chicken broth (Low-sodium)
• 2 Lemon (Juiced)
• 3 tbsp Capers
• 3 tbsp Butter
• 2 tbsp Olive oil
• 1/4 cup chopped Fresh parsley

Instructions

1. 1

   Pound chicken breasts to 1/2-inch thickness. Season both sides with salt and pepper.

2. 2

   Place almond flour in a shallow dish. Dredge chicken lightly in flour, shaking off excess.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4-5 minutes per side until golden and cooked through (165°F). Remove to a plate.

4. 4

   Add chicken broth, lemon juice, and capers to the hot pan. Bring to a simmer, scraping up browned bits.

5. 5

   Simmer for 3-4 minutes until sauce reduces slightly. Remove from heat and swirl in butter.

6. 6

   Return chicken to pan and spoon sauce over it. Garnish with parsley and serve immediately.