Lemon Chicken Piccata Recipe
This Lemon Chicken Piccata is a delightful and creamy dish featuring tender chicken breasts coated in almond flour, pan-seared to golden perfection, and served in a luscious lemon-caper cream sauce. Infused with fresh parsley and zesty lemon, it’s an elegant yet easy-to-make meal perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Chicken and Coating
- 2 boneless, skinless chicken breasts
- 1/4 cup almond flour
- Salt and black pepper, to taste
Cooking Fats
- 2 tbsp olive oil
- 4 tbsp salted butter, divided
Sauce
- 1/2 cup heavy cream
- 1/4 cup capers, drained
- 2 lemons (juice and zest)
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Wash the chicken breasts and slice each horizontally to create thin cutlets. Pat dry thoroughly with paper towels. Season both sides generously with salt and black pepper.
- Coat the Chicken: Spread almond flour on a shallow plate. Dredge each chicken cutlet evenly in the almond flour, shaking off any excess coating.
- Cook the Chicken: Heat a non-stick pan over medium-high heat. Add olive oil and 2 tablespoons of butter. When the butter has melted and the pan is hot, place the coated chicken breasts in the pan. Sear each side for about 5 minutes until they develop a golden brown crust and are fully cooked. Remove the chicken from the pan and set aside.
- Prepare the Sauce: Reduce the heat to low. Pour the heavy cream and add the drained capers into the same pan. Squeeze the juice from both lemons into the pan and stir to combine.
- Simmer the Sauce: Increase the heat slightly to bring the sauce to a gentle simmer. Add the remaining 2 tablespoons of butter to enrich the sauce. Season the sauce with additional salt and pepper to taste.
- Finish Cooking: Return the cooked chicken breasts to the pan with the simmering sauce. Let them simmer together for 5 minutes so the flavors meld and the chicken warms through.
- Garnish and Serve: Remove the pan from heat. Sprinkle freshly chopped parsley over the chicken and grate the lemon zest from the used lemons on top for a fresh aromatic finish. Serve immediately.
Notes
- Almond flour provides a gluten-free alternative to traditional flour coatings.
- Chicken breasts should be thinly sliced to ensure even cooking and tenderness.
- Adjust the amount of lemon juice and capers according to your taste preference for tanginess and saltiness.
- Use fresh lemons for the best flavor and zest.
- This dish pairs wonderfully with steamed vegetables, rice, or gluten-free pasta.
Keywords: Lemon Chicken Piccata, Almond Flour Chicken, Creamy Lemon Sauce, Capers, Gluten-Free Chicken Recipe, Italian Chicken Recipe
Find it online: https://mixitwitjoe.com/lemon-chicken-piccata-recipe/
