Lemon Chicken Piccata with Capers #healthy #recipes

Piccata is the Italian word significance larded and it alludes to nourishment that has been stewed in a lemon and spread sauce. Generally, Italians have cooked piccata sauces with veal and swordfish, yet in the U.S., the vast majority utilize chicken in the outstanding chicken piccata dish.

My interpretation of chicken piccata incorporates tricks and a thick sauce made utilizing lemon juice, substantial cream, and spread. The chicken is "breaded" first utilizing almond flour, seared on the two sides, and after that stewed in the sauce. With everything taken into account, this chicken piccata dish makes for an ideal low carb supper that is high in fats just as healthy and filling.

There are a great deal of side dishes that you can present with chicken piccata. In case you're searching for something lighter, you can set up some spiralized zucchini or a basic Caesar serving of mixed greens.

This lemon chicken piccata is presented with tricks in a rich margarine sauce. It's a sound, low carb 30-minute skillet supper.

Ingredients

• 2 boneless skinless chicken breasts
• 1/2 cup heavy whipping cream
• 1/4 cup blanched almond flour
• 1/4 cup capers drained
• 4 tablespoons salted butter divided
• 2 tablespoons olive oil
• 2 lemons zested and juiced (1/4 cup lemon juice)
• 2 tablespoons freshly chopped parsley

Instructions

1. Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel. Season both sides of each chicken breast with salt and pepper.
2. Prepare a shallow plate containing almond flour. Place each chicken breast in the flour to coat both sides and shake off the excess.
3. In a wide nonstick pan, add olive oil and 2 tablespoons of butter over medium heat, stirring until the butter is melted and the pan is hot.
4. Add chicken breasts in a single layer. Cook until each side is golden brown, about 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.
5. Reduce to low heat. Add heavy cream, 1/4 cup lemon juice, and capers. Stir everything together, scraping up any bits that have stuck to the pan.
6. Increase heat to bring to a simmer. Add salt and pepper to taste. Stir in remaining 2 tablespoons of butter until melted.
7. Transfer the chicken back to the pan and simmer for about 5 minutes.
8. Remove the pan from heat. Top with chopped parsley and lemon zest. Optionally garnish with additional lemon slices. Serve while hot.

For more detail : https://bit.ly/2RI8OKy