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Prep time: 30 min
Cook time: 60 min
Servings: 2
1 - 100 gram
Turkey piccata with lemon sauce is exquisite and easy to prepare. Seasoned with parmesan and parsley, the turkey cooks up golden brown, then is drizzled with a light lemon sauce. The light and luscious lemon sauce really pops without being too acidic, it is simply divine.
Ingredients
400 grams turkey breast tenderloin
Salt and pepper (to taste)
1/2 cup almond flour
1/4 cup arrowroot flour
4 tbsp butter
3 tbsp olive oil
3 tbsp lemon juice
2 tbsp dry white wine
1/2 cup chicken broth
3 tbsp capers
3 tbsp fresh parsley
Directions
Season the chicken with salt and pepper.
Combine the almond flour and arrowroot flour in a shallow plate.
Dredge the chicken in the almond flour and shake off excess.
In a large skillet melt 2 tablespoons of butter with the olive oil, over medium to high heat.
Cook the chicken in batches, if necessary, until golden and cooked through, 3 to 4 min per side.
Transfer the chicken to a platter.
In the same skillet add the lemon juice, chicken stock and capers, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Cook over medium heat until the liquid is slightly reduced, about 5 minutes.
Season to taste with salt and black pepper.
Add the remaining ghee and whisk for about a minute.
Return the chicken and any juices to the skillet and simmer for about 1 minute.
Sprinkle with parsley and serve.
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