Lemon Chicken Piccata
WHY MAKE THIS RECIPE?
Fresh, lemony, savory, succulent, tender, satisfying, juicy! The capers, lemon juice and chicken are the perfect trio.
-4 chicken breasts -1/4 olive oil -1/2 cup almond flour -1/2 cup lemon juice -1 cup chicken broth -1/4 cup capers
Place the chicken breast halves between two pieces of wax paper and pound to 1-inch thickness.
Pour the almond flour, salt and pepper onto a small plate. Mix together and place the chicken in the flour mixture, ensuring the entire surface is coated.
Place the coated chicken into the skillet with the hot oil, cover, and cook for 4-5 minutes per side.
Place the cooked chicken in a single layer in the prepared baking dish.
Add the lemon juice, broth and capers to the skillet and bring the mixture to a boil, scraping up remnants from the pan.
Remove from the heat and pour over the chicken in the baking dish. Bake in the preheated oven for 20 minutes.
Top with parsley and extra lemon juice and serve over cooked pasta or rice.
Serve the delicious chicken piccata with sauteed asparagus. It's healthy and will compliment the chicken!