Laura Barajas
Recently, I set up this food blog again. I’ve had a number of false starts since I stopped working in recipe writing, so I haven’t really told anyone. Partially because I want to finish setting everything up, and also because I’m embarrassed at how out of practice I am.
I used to write and sell two recipes and one video a week. So every week I’d make up some recipe ideas, go shop for ingredients, and play in the kitchen. It’s been something that I have really missed doing.
One thing that’s been frustrating for me, is that I am severely out of practice. I’m not cooking as often so my recipes fail more often. My food photography has gotten a bit lazy, and I’m not longer as familiar with my cameras so I’m running into exposure and focus issues. All things that are easy to fix once I get back to writing and photography.
Excitedly, I think I’ve finally figured out a lighting setup that means I can photograph at night.
That’s why I’m posting this recipe today…it’s the first once I’ve worked on in years. It’s not perfect. The sauce needs to be improved, I do not like it’s appearance. However, it tastes good and I’ll tweak the recipe more each time I make it. I’m currently using up a huge Costco sized jar of chopped garlic that I bought in a moment of weakness. You can use a LOT of it because the garlic is mellow, so be warned that you will need a lot less if using fresh garlic. (Which is what I’m going to test next…)
With the vibrant combination of capers, zesty lemon, and the creamy richness of Parmesan, it’s a dish that will have your taste buds dancing. Enjoy, and let me know your thoughts.
Zesty Low Carb Chicken Piccata with Lemon Butter Sauce
Ingredients
- 2 boneless skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup almond flour
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic from a jar
- 3 tablespoons capers drained and chopped
- 1/3 cup dry white wine
- 1/2 large lemon
- 4 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- chopped fresh parsley for garnish
Instructions
Cook the Chicken:
- Start by placing the chicken breasts between two sheets of saran wrap and gently pound them to an even thickness. Season both sides with salt and pepper, ensuring they are well-coated.
- In a shallow dish, spread out the almond flour. Dredge each chicken breast in the almond flour, pressing gently to ensure an even coating.
- Heat oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Start the Sauce
- Wipe out the skillet if there is lot of burnt almond flour debris. You may need to add a little extra oil and allow it to heat up before starting the sauce. In the same skillet, add minced garlic and capers. Sauté for about 1 minute until the garlic becomes fragrant.
- Pour in the wine and lemon juice, stirring well to combine. Allow the mixture to simmer for 2-3 minutes, allowing it to reduce slightly.
- Reduce the heat to low and whisk in the butter, one tablespoon at a time, until fully incorporated.
Assembly
- Gently place the seared chicken back into the skillet, spooning the sauce over the top. Let it warm through for 2-3 minutes. Top the chicken with Parmesan, then cover the skillet with a lid so that the cheese can melt.
- Plate the chicken and pour the lemon butter sauce over the top. Garnish with a sprinkle of fresh parsley.
