Chicken Picatta (Scd)
- Ready In:
- Pound chicken breasts lightly, dredge in seasoned flour and brown in butter.
- Pour juice of 2 lemons over chicken.
- Reduce heat, cover and cook 8-10 minutes (or until cooked through).
- Add capers and parsley; stir and baste chicken with pan juices.
The "breaded" chicken sold me on this dish. The two lemons provided just the right amount of tang to the dish infact if you want more flavor, I suggest using a additional lemon. I used 1 cup of almond flour instead of the 3/4 cup the directions suggested, and I used a beaten egg to dip the chicken in prior to dipping it in the "breading" mixture to help adhere the the "breading" to the chicken. This is the second recipe of yours that I have used almond flour as "breading" and my husband and I are sold on it. Thank you for the tasty recipe. Made for PAC Spring 2011.