Chicken Piccatta

Chicken Piccatta

Ingredients:
6-8 oz. of boneless chicken breasts, thinly sliced
1/4 cup of ground almond meal (other nut meal may be substituted)
1/4 cup of egg white
Salt to taste
1 tbsp Italian seasonings
Non-stick cooking spray
1 fresh lemon or 3 tbsp of pure lemon juice
1 cup of white cooking wine
2 tbsp of jarred capers with juice
3 sprigs of parsley

Directions:
Line a baking sheet with non-stick spray and preheat the oven at 325 degrees.

Place egg whites in a small bowl.

Take ground almond meal, salt, and Italian seasonings, and blend together with fingers in a flat plate.

Using a fork, pick up a piece of chicken and dip it into the egg white mixture. Allow the chicken to hover over the bowl for a few seconds to let the excess egg white drip off.

Take the chicken and lay it on top of the almond meal mixture, patting it down withthe fork, do the same on the other side until it is mostly covered.

Place the chicken onto the baking sheet and repeat until all your chicken is coated.

Place baking sheet in the oven.

For the sauce, place small pan over medium heat. Once the pan is hot, spoon the capers making sure to use as much of the juice as possible. Place them into the pan.

Pour the white wine into the pan and stir.

Finally cut the lemon in half and pit it and squeeze one half of the lemon into the mixture or pour the 3 tbsp of pure lemon juice.

Stir until little bubbles form and then place on very low heat to keep warm. Once the chicken is golden on one side, flip it over and let the other side cook for an additional 5 minutes.

Remove the chicken from the oven and place into the sauce.

Serve by placing the chicken on a plate and pouring the remaining sauce on top.

For an extra kick, you can grate and sprinkle a little lemon zest and parsley on top of the dish.

You may garnish by slicing the other lemon half and/or by using a few sprigs of parsley.