Chicken Picatta
Chicken Piccata
Serves: 4-6
Ingredients
- 2-4 boneless, skinless chicken breast halves (1½ pounds total)
- ½ cup blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- ½ teaspoon all purpose chef’s shake
- 5 tablespoons grapeseed oil
- 5 tablespoons olive oil
- ¼ cup lemon juice
- 1 cup chicken stock or Kettle & Fire Bone Broth
- ¼ cup brined capers
- ¼ cup fresh chopped parsley
Instructions
- Cut the chicken breasts in half horizontally, butterflying them open –if the pieces are large, cut them each into two pieces after you cut them in half
- Put chicken pieces between two pieces of parchment paper and pound them with a heavy skillet until ¼ inch thick
- Mix together flour, salt and chef’s shake
- Rinse the chicken pieces in water, then dredge thoroughly in flour mixture, until well coated
- Heat olive oil and 2 tablespoons of grapeseed oil in a large skillet on medium high heat. Add half of the chicken pieces and brown well on each side, about 3 minutes per side
- Transfer from skillet to a plate, add the other breasts and cook, then remove from skillet
- Place plate of chicken breasts in a warm oven while preparing the sauce
- Add lemon juice, chicken stock and capers to the skillet and use a metal spatula to loosen the browned bits and incorporate them into the sauce
- Reduce the sauce by half then whisk in the remaining 3 tablespoons of grapeseed oil
- Plate the chicken, pour the sauce over it and sprinkle with parsley
- Serve