Chicken Picatta (Scd)

6 ingredients
4 steps

Ingredients

  • 4 chicken breasts, boned and split (I always used skinned and I have even used boneless thighs)
  • 3/4 cup almond flour (seasoned with salt, pepper, and fresh garlic pressed)
  • 1/4 cup butter
  • 2 lemons (to taste)
  • 3 ounces capers
  • 1/4 cup parsley

Directions

  1. 1
    Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
  2. 2
    Pour juice of 2 lemons over chicken.
  3. 3
    Reduce heat, cover and cook 8-10 minutes (or until cooked through).
  4. 4
    Add capers and parsley; stir and baste chicken with pan juices.

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