Harley Pasternak’s Chicken Piccata Recipe

I take so much delight in cooking for small groups and knocking the meal out of the park. Recently, I hosted a last-minute dinner party for 12 and made the cauliflower chowder recipe I shared a while back — it was an enormous hit and a great reminder that not all tasty, satisfying, healthy dishes have to be difficult to make.

How many recipes do you have in your repertoire that taste decadent and seem really tricky, but, in fact, are really healthy choices and not a bear to make? For you chicken lovers out there, I have a feeling this chicken piccata recipe from celeb trainer Harley Pasternak is going to find its way onto your list!

Chicken Piccata Recipe

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Harley Pasternak’s Chicken Piccata

Serves: 4

This delicious dinner recipe will please just about anyone and it's healthy to boot!

Ingredients

• ½ cup egg whites (or 2 whole eggs)
• ¾ cup almond flour
• ½ teaspoon kosher or sea salt
• ½ teaspoon fresh ground pepper
• 2 boneless, skinless chicken breasts, butterflied and halved (or 4 cutlets)
• 5 tablespoons 5 extra-virgin olive oil, separated
• 1 garlic clove, finely chopped
• 3 tablespoons lemon juice
• ½ cup chicken stock
• 3 tablespoons capers, rinsed and drained
• ⅓ cup dry white wine
• 2 tablespoons chopped parsley (optional)

Instructions

1. In one medium bowl, beat the eggs.
2. In a separate medium bowl, mix almond flour with salt and pepper, and place evenly in a shallow dish or on a plate.
3. Dip the chicken in the egg mixture to coat, then dredge in almond flour mixture.
4. Warm two tablespoons of olive oil in a large skillet over medium-high heat and add half the chicken, being careful not to crowd the pan. Brown the chicken on both sides until the almond flour is golden brown.
5. Remove and transfer to a clean plate.
6. Add 2 more tablespoons olive oil to the pan and repeat with the remaining chicken.
7. In the same pan, add the last tablespoon of olive oil and garlic, stirring frequently until golden (about 2 minutes).
8. Add the lemon juice, chicken stock, capers and wine to the mixture.
9. Add salt and pepper to taste, if desired.
10. Bring to a high simmer.
11. Add the cooked chicken back into the pan and simmer for an additional three minutes.
12. Remove from the pan and plate, then sprinkle with parsley before serving.

3.5.3208

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