Walnut Crusted Lemon Chicken Piccata

Total Time
30 Mins
Serves
4
Serving Size
1 chicken breast plus 1/4 cup sauce
Meal
Dinner

Total Time

Prep Time
15 Mins
Cook Time
15 Mins
Total Time
30 Mins

Nutrition

Calories
422 cal
Total Fat
31 g
Polyunsaturated Fat
14 g
Cholesterol
119 mg
Sodium
472 mg
Carbohydrates
6 g
Dietary Fiber
2 g
Protein
31 g

Ingredients

  • 4 medium sized chicken breasts
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup California walnuts
  • 1 egg
  • 3 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 2 lemons
  • 1 cup chicken broth
  • 2 tablespoons capers, drained
  • 2 tablespoons chopped fresh parsley
  • 2 teaspoon arrowroot starch (or cornstarch, optional)
  • 1 tablespoon water (optional)

Preparation

  1. Pound chicken breasts so they are about 1/2 inch thick. Season with salt and pepper.
  2. Pulse walnuts in a food processor until it resembles a coarse crumbly mixture, place inside a shallow bowl.
  3. In separate shallow bowl, add egg and whisk well.
  4. Dip chicken breasts in the egg then the walnut coating to coat both sides.
  5. Heat a large skillet over medium high heat. Add 2 tablespoons olive oil to the skillet and the chicken breasts into the pan. Cook for approximately 3 minutes per side. Outside should be golden and crispy, and the inside should be cooked through. Remove to a plate and cover with foil to keep warm.
  6. Juice 1 lemon, and slice the other for serving.
  7. To make the lemon sauce, add the remaining 1 tablespoon olive oil (may need an extra tablespoon), and scrape up any of the brown bits on the pan. Add garlic and cook for about 30 seconds. Add lemon juice, chicken broth and capers while you continue to scrape around the pan. Sauce should bubble and begin to thicken after 2-3 minutes. If you would like the sauce to be thicker, you may add arrowroot starch with water and mix into the sauce.
  8. Pour sauce over chicken and serve immediately with lemon slices and chopped parsley.