Recipes Almond Flour-Crusted Chicken Piccata 2 Reviews Ready in just 30 minutes, these delicious chicken cutlets get tons of flavor from a simple lemony pan sauce. Slideshow: More Chicken Recipes By Ian Knauer Ian Knauer Instagram Ian Knauer was a food editor at Gourmet Magazine, where he developed recipes in the publication's renowned test kitchen, as well as co-hosted its award-winning television shows "Diary of a Foodie" and "Adventures with Ruth." Knauer went on to create and host his own PBS series, "The Farm with Ian Knauer." Food & Wine's Editorial Guidelines Published on February 23, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Ian Knauer Total Time: 20 mins Yield: 4 Ingredients 2 large eggs Kosher salt 3/4 cup almond flour Freshly ground black pepper Four 5-ounce chicken breast cutlets 2 tablespoons extra-virgin olive oil 1 garlic clove, finely chopped 1/2 cup white wine 1/2 cup chicken stock 3 tablespoons capers, drained 2 tablespoons lemon juice 2 tablespoons unsalted butter 2 tablespoons chopped parsley Directions In a medium bowl, beat the eggs with 1/2 teaspoon salt. Toss the almond flour with 1/2 teaspoon salt and 1/4 teaspoon pepper and spread the mixture on a large plate. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour. In a large heavy skillet, heat the oil over medium high heat. Add the chicken and brown it, turning once, 5 to 6 minutes total. Transfer the chicken to a plate. Add the garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Stir in the wine, stock, capers, lemon juice and 1/4 teaspoon each of salt and pepper; boil until the sauce is reduced by half. Whisk in the butter until combined, then return the chicken to the skillet and let it gently cook through, about 2 minutes. Sprinkle the chicken with the parsley and serve. Rate it Print