Walnut Crusted Chicken Piccata
skinless, boneless chicken breasts
Salt & Pepper
you may need more
Start by heating your pan on high heat with no oil in it.
Pound chicken so that they are evenly thin (about 1/2″). Season with salt & pepper
Pulse walnuts in processor to a coarse crumble. Place in a shallow bowl.
Coat both sides of chicken with walnuts. Optional: you can brush the chicken with a dab of olive oil.
Add olive oil to the pan and then add chicken. Cook for 2-3 minutes on each side. It should look golden and crispy. Remove to a plate and keep warm covered with foil.
Remove pan from heat, until ready to make the sauce. Your walnut bits will burn if you aren’t careful.
Juice one of the lemons and slice the other for garnish.
Return pan to a low-medium heat and add a little more olive oil. Scrape up the browned bits.
Add the garlic then lemon juice, chicken broth, and capers, continuing to scrape the bottom of the pan. Make sure it isn’t burning.
The sauce should begin to bubble and thicken within 2-3 minutes.
Pour sauce over chicken. Garnish with parsley and lemon slices. Serve immediately.