Chicken (or cod) piccata
To boost your immunity
20 min
2 persons
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Start today!Ingredients
2 chicken fillets beaten flat or cod fillet
60-gram almond flour
5 tablespoons olive oil
5 tablespoons butter
240 ml broth
Juice of 1 or 2 lemons
2 tablespoons capers
Freshly chopped parsley
½ teaspoon herbal salt
½ teaspoon pepper
60-gram almond flour
5 tablespoons olive oil
5 tablespoons butter
240 ml broth
Juice of 1 or 2 lemons
2 tablespoons capers
Freshly chopped parsley
½ teaspoon herbal salt
½ teaspoon pepper
Preparation
- Mix the almond flour with the herb salt and rub the chicken fillets with it. Heat 4 tablespoons of oil in a frying pan.
- Bake the chicken breasts on both sides for about 4 minutes, turn halfway through. Remove the chicken from the pan and keep warm under aluminum foil. The chicken continues to cook a bit.
- Add the rest of the olive oil to the remaining fat in the pan and stir to loosen all the leftovers. Stir in the lime juice and add the butter. Then stir in the capers and season with pepper.
- Add the stock and let it reduce by half so that you get a nice cohesive sauce.
- Divide the chicken between two plates and pour the sauce on top. Sprinkle with parsley.
Tip: Delicious with (zucchini) pasta.
