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Chicken Piccata

Submitted by: Mary on 11/30/2003
2857 views
2.54 avg rating
200 votes
 
 
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Ingredients

2 lbs Chicken cutlets
1 C Almond flour
9 T Butter, divided
2 Garlic cloves, finely chopped
1 C Dry white wine

6 T Fresh lemon juice
3 Chicken boullion cubes
2 T Capers
1 t Xanthan gum
4 T Parsley, chopped

Directions

Coat chicken cutlets with almond flour.



Melt 2 tablespoons butter in large skillet.



Add chicken, cook, turning halfway through, for 5 minutes or until lightly browned and tender. Remove to platter and keep warm.



Add remaining butter to skillet, stir in garlic, wine, lemon juice, and boullion. Bring to a boil and cook for 3 to 5 minutes or until sauce is slightly thickened. Stir in xanthan gum.



Stir in capers.



Spoon sauce over chicken. Sprinkle with parsley.

Servings

4

Calories

3

Time to prepare

15 minutes

Difficulty

Easy
 

Comments

Serve over cooked spaghetti squash.
 
 
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