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20 Minute Chicken Piccata

Submitted by: Mary on 02/26/2004
2978 views
2.63 avg rating
185 votes
 
 
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Ingredients

3 Lemons
2 Large garlic cloves
8 Thin-sliced chicken cutlets (2 pounds total weight)
1/2 C Almond flour
Salt and pepper to taste
3 T Olive oil
1/2 C Dry sherry
2 T Drained capers
2 T Butter

Directions

Slice 1 of the lemons into 8 thin slices. From the remaining lemons, squeeze 1/4 cup juice. Mince the garlic.



Season the chicken on both sides with salt and pepper. Dredge the cutlets, one at a time, in the almond flour.



In a large nonstick skillet, heat the oil over medium-high heat until hot. Add the chicken and saute for 4 to 5 minutes per side, or until golden brown. Transfer to a platter, and keep warm, covered.



Add the minced garlic to the skillet and cook, stirring, for 30 seconds, being careful not to let it brown. Add the sherry, lemon juice, and capers and combine, stirring and scraping the bottom of the pan with a wooden spoon to release the browned bits. Reduce the sauce over medium-high heat by half, stirring occasionally. Remove the pan from the heat and add the 8 lemon slices. Keep warm, covered. Return the chicken to the pan and reheat in the sauce over low heat until just warmed through. Swirl in the butter until melted.

Servings

4

Calories

2.75

Time to prepare

20 minutes

Difficulty

Easy
 

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