Nut-Crusted Chicken Piccata
Nut-Crusted Chicken Piccatan is a gluten free and ketogenic main course. This recipe serves 6. For $2.05 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 29g of protein, 33g of fat, and a total of 436 calories. 26 people were impressed by this recipe. It is brought to you by All Day I Dream About Food. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up hazelnut meal, capers, chicken broth, and a few other things to make it today. Overall, this recipe earns a pretty good spoonacular score of 51%. Nut-Crusted Chicken Piccata, Nut-crusted Chicken with Herbed Carrots, and Parmesan and Pine Nut-Crusted Oven-Fried Chicken are very similar to this recipe.
Servings: 6
Ingredients:
8 tbsp butter, divided
2 tbsp capers, drained
1 cup chicken broth
1 1/2 lbs chicken tenders
1 large egg
2 cloves garlic, minced
1 1/4 cup Bob's Red Mill almond meal or hazelnut meal
1/2 a lemon, cut crosswise and thinly sliced
1/4 cup lemon juice
1/2 tsp pepper
1/2 tsp salt
Salt and pepper to taste
Equipment:
baking sheet
oven
paper towels
frying pan
bowl
whisk
Cooking instruction summary:
Preheat oven to 200F and set a baking rack over a large cookie sheet.Spread almond or hazelnut flour out on a large plate. Sprinkle with salt and pepper and then toss a little to combine. In another shallow bowl or dish, beat egg until frothy.Pat chicken tenders dry with paper towels. Deep each tender in nut meal and then dip in egg. Re-dip into nut meal to coat thoroughly.In a large skillet, heat 2 tbsp butter over medium heat until melted and hot. Add half of the chicken tenders and cook until golden brown, about 3 minutes per side. Remove to oven and add another 2 tbsp butter to the pan. Repeat with remaining tenders.Add garlic to pan and cook until fragrant, about 30 seconds. Add broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.Add lemon juice and capers, then add remaining butter in 4 pieces. Stir until melted and smooth. (If you want a thicker sauce, whisk in 1/4 tsp xanthan gum right before serving). Season with salt and pepper.Serve chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon sauce over chicken before serving.
Step by step:
1. Preheat oven to 200F and set a baking rack over a large cookie sheet.
2. Spread almond or hazelnut flour out on a large plate. Sprinkle with salt and pepper and then toss a little to combine. In another shallow bowl or dish, beat egg until frothy.Pat chicken tenders dry with paper towels. Deep each tender in nut meal and then dip in egg. Re-dip into nut meal to coat thoroughly.In a large skillet, heat 2 tbsp butter over medium heat until melted and hot.
3. Add half of the chicken tenders and cook until golden brown, about 3 minutes per side.
4. Remove to oven and add another 2 tbsp butter to the pan. Repeat with remaining tenders.
5. Add garlic to pan and cook until fragrant, about 30 seconds.
6. Add broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.
7. Add lemon juice and capers, then add remaining butter in 4 pieces. Stir until melted and smooth. (If you want a thicker sauce, whisk in 1/4 tsp xanthan gum right before serving). Season with salt and pepper.
8. Serve chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon sauce over chicken before serving.
Nutrition Information:
covered percent of daily need
