I love this recipe because it has all the flavor and comfort of traditional chicken piccata without all the fat and carbs.
Technique tip: Always grate Parmesan cheese on a microplane grater so it's light and not compact.
Swap option: You can use a mild fish, such as tilapia, in place of the chicken. You could also swap out the wine for some additional stock.
- 1/4 cup fine almond meal
- 1/4 cup freshly grated Parmesan cheese
- Four 6-ounce boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/4 cup dry white wine, such as Pinot Grigio
- 1/4 cup chicken stock
- 2 tablespoons capers
- 1 to 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and freshly ground black pepper, to taste
1. Preheat the oven to 350°F.
2. In a small bowl, mix together the Parmesan and almond meal and set aside on a shallow plate. Season both sides of the chicken with some salt and pepper then lightly dredge in the Parmesan mixture and let rest for a few minutes.
3. Add the olive oil and butter in a medium-size non-stick skillet and allow it to preheat over medium heat, then add the chicken breast and let them sear on both sides just for a couple of minutes (keep an eye on it to make sure the almond meal doesn't burn). Place them on a baking sheet and pop them in the oven for about 8 minutes to finish cooking them through.
4. Add the wine, stock, capers and lemon juice in the same skillet and cook over medium-high heat until it reduces by half. Finish with some fresh parsley and drizzle over the chicken.