Almond-Crusted Chicken Piccata with Lemon-Caper Sauce

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup almonds, finely chopped
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 tsp salt
• 1 tsp black pepper, freshly ground
• 2 tbsp olive oil
• 2 tbsp butter

• 1 cup lemon juice, freshly squeezed
• 1 cup chicken stock
• 2 tbsp capers, drained
• 2 tbsp parsley, fresh, chopped

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Season the chicken breasts with salt and pepper. Dredge them in flour, then dip in beaten eggs, and finally coat with chopped almonds.
3. 03
   In a large oven-safe skillet, heat olive oil and 1 tablespoon of butter over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side.
4. 04
   Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through.
5. 05
   While the chicken is baking, prepare the lemon-caper sauce. In a small saucepan, combine lemon juice, chicken stock, and capers. Bring to a simmer over medium heat.
6. 06
   Add the remaining tablespoon of butter to the sauce, whisking until melted and well incorporated. Stir in the chopped parsley.
7. 07
   Remove the chicken from the oven and let it rest for a few minutes. Drizzle the lemon-caper sauce over the chicken before serving.