Chicken Piccata with California Almond Pesto

Ingredients

• 1 tbsp kosher salt
• ½ tbsp ground black pepper
• 113 grams almond flour
• 680 grams chicken breast
• ¼ cup tbsp olive oil
• 2 tbsp chopped garlic
• 1 cup white wine
• 2 cup chicken broth
• 2 tbsp lemon juice
• 2 oz parmesan grated
• 113 grams butter
• 2 tbsp capers
• 2 tbsp chopped parsley
• 57 grams sliced almonds
• 8 each lemon wedges

• 113 grams almond butter
• 57 grams parmesan cheese
• 2 tbsp lemon juice
• 1 tsp kosher salt
• ½ tsp black pepper
• 85 grams fresh basil
• 1 cup olive oil

Preparation

1. In a food processor, combine the almond butter, Parmesan, lemon juice, salt, pepper, and basil. Pulse to chop.
2. With the processor running, add the oil slowly until fully incorporated.

1. In a pan or plate, combine the salt, pepper, and almond flour.
2. Dredge the chicken in the flour mixture.
3. In a large saute pan over medium heat, add the oil and pan-fry the chicken on both sides until golden brown. It does not need to be fully cooked yet.
4. Remove the chicken to drain on paper towels.
5. Add the garlic to the pan and sweat it until fragrant.
6. Add the wine and reduce by ¾.
7. Add the broth and reduce by ½.
8. Add the lemon juice, Parmesan, butter, and capers. Simmer until slightly thickened.
9. Return the chicken to the pan and saute until it reaches an internal temperature of 165°F.
10. Garnish each serving with parsley, sliced almonds, a lemon wedge, and ½ oz Almond Pesto.
11. Serve the chicken and pesto over linguini or rice.

Nutritional Info (Per Serving)

Calories: 580.5
Total Fat: 41.31 g
Saturated Fat: 11.92 g
Trans Fat: 0 g
Cholesterol: 129.48 mg
Sodium: 924.32 mg
Total Carbohydrate: 17.76 g
Dietary Fiber: 2.64 g
Total Sugars: 2.90 g
Protein: 35.05 g
Vitamin D: 0 mcg
Calcium: 215.88 mg
Iron: 2.58 mg
Potassium: 275.45 mg

Notes

Topped with a creamy California Almond Pesto, it’s a flavorful twist on a classic, perfect served with pasta or rice.