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| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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Ingredients
- 2 chicken breasts butterflied then cut in half
- salt and pepper
- 1/4 cup almond meal for coating
- 1 tablespoon olive oil
- 1 splash apple cider vinegar
- 1/4 cup Bone broth or water
- 1/2 lemon juiced
- 1/2 lemon sliced
- 2 tablespoons capers in salt
- 1 tablespoon parsley chopped
Ingredients
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Rate this recipe!
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Instructions
- Place the chicken between plastic and pound each chicken breast into 1/4 inch thick pieces. Season with salt and pepper.
- Place almond flour into a bowl and dip each chicken breast into the flour to coat each side in almond flour.
- In a large frying pan, heat the oil over medium heat. Add the chicken and fry until golden brown on both sides, about 2-3 minutes per side and set aside.
- Place the vinegar, broth, lemon juice, lemon slices, and capers in the pan to deglaze it. Simmer until the liquid reduces by half.
- Pour sauce over the chicken and garnish with the parsley.
Recipe Notes
Recipe adapted from http://www.closetcooking.com/2008/11/chicken-piccata.html, retrieved March 2012.