Almond Flour-Crusted Chicken Piccata

• 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

1. In a medium bowl, beat the eggs with 1/2 teaspoon salt.
2. Toss the almond flour with 1/2 teaspoon salt and 1/4 teaspoon pepper and spread the mixture on a large plate.
3. Dip each chicken cutlet in the egg, letting any excess drip back into the bowl, then coat the chicken with the almond flour.
4. In a large heavy skillet, heat the oil over medium high heat.
5. Add the chicken and brown it, turning once, 5 to 6 minutes total.
6. Transfer the chicken to a plate.
7. Add the garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes.
8. 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.
9. Whisk in the butter until combined, then return the chicken to the skillet and let it gently cook through, about 2 minutes.
10. Sprinkle the chicken with the parsley and serve.

eggs, kosher salt, almond flour, freshly ground black pepper, cutlets, extravirgin olive oil, garlic, white wine, chicken stock, capers, lemon juice, unsalted butter, parsley

Taken from www.foodandwine.com/recipes/almond-flour-crusted-chicken-piccata (may not work)