Chicken Piccata (Naturally Gluten-Free — Almond Flour)

Ingredients

• 4 chicken breasts (150g each), pounded to 8mm thickness
• 80g almond flour (finely ground blanched almonds)
• 5g sea salt
• 3g Tellicherry black pepper
• 2g garlic powder
• 2 eggs
• 30ml whole milk
• 60ml olive oil
• 200ml chicken stock
• 30g capers, rinsed, drained
• 2 preserved lemons (Morocco), rinsed, sliced thin
• 30g flat-leaf parsley, chopped
• 30g butter
• 20ml lemon juice (Meyer)

Method

1. 1
   Combine almond flour, salt, black pepper, and garlic powder in shallow bowl.
2. 2
   Whisk eggs with milk in second shallow bowl; pat chicken dry with paper towels.
3. 3
   Dip each chicken breast in egg mixture, then coat thoroughly in almond flour mixture, pressing gently to adhere; place on parchment.
4. 4
   Heat olive oil in large skillet over medium-high heat until shimmering; sear chicken 4 minutes per side until golden-brown and cooked through (internal temperature 65°C); transfer to warm plate.
5. 5
   Deglaze pan with chicken stock, scraping up browned bits; add capers and preserved lemon, simmer 2 minutes.
6. 6
   Mount butter into sauce; season with lemon juice, salt, and pepper; pour over chicken; garnish with parsley and serve immediately.