Recipe: Chicken Scaloppine with Piccata Sauce

[Guest guest]

Chicken Scaloppine with Piccata Sauce

 

Serves 8

 

 

4 small boneless skinless chicken breast halves, about 1 to 1 1/4 pounds

 

1 cup almond flour

 

 Coarse salt and freshly ground black pepper

 

4 tablespoons unsalted butter

 

2 tablespoons olive oil

 

1/2 cup dry white wine

 

1/2 cup homemade chicken stock

 

Juice of 1/2 lemon

 

2 tablespoons capers, rinsed and drained

 

1/4 cup chopped fresh flat-leaf parsley

 

 

1.   Cut each piece of chicken in half horizontally and place each

piece between 2 sheets of plastic wrap. Using the smooth side of a meat

mallet, pound to 1/4-inch thickness.

 

 

2.   Place almond flour, salt and pepper in a shallow dish. Lightly

coat chicken pieces with seasoned flour, tapping to remove excess.

 

 

3.   In a large skillet, heat 2 tablespoons butter and oil over high

heat, until hot but not smoking. Brown chicken in batches, turning

once, about 2 minutes per side. Transfer to a serving platter and keep

warm.

 

 

4.   Remove any excess fat from the skillet and discard. Add wine,

chicken broth, lemon juice, and capers. Cook over high heat until

simmering and slightly reduced, about 2 minutes. Add remaining 2

tablespoons butter, and swirl skillet to melt. Pour sauce over chicken,

and sprinkle with parsley. Serve immediately.

 

Recipe adapted from The Martha Show TV Kitchen

 

Carol F.

Celiac, MCS, Latex Allergy, EMS

SCD 6 years