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Ingredients
Chicken
- 2 Garlic Cloves minced
- 2 tsp Extra Virgin Olive Oil
- 2 Chicken Breasts halved and pounded flat
- 4 oz Whole Almonds Coarse ground
- 1/2 tsp Salt
- 1 Egg beaten
- 2 Tb Milk
- Fettuccine noodles
- Flat leaf Parsley chopped
Sauce
- 2 TB Butter
- 1 Shallot diced
- 2 tsp Garlic Cloves minced
- 4 tsp Capers
- 1/2 tsp Salt
- 1/2 Black Pepper
- 1/4 tsp Crushed Red Pepper
- 3 TB Lemon Juice
- 1/4 C Heavy Cream
Ingredients
Chicken
Sauce
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Instructions
Chicken
- Place each Chicken Breasts half between either parchment paper or plastic wrap and pond them flat. About 1.4″ thick.
- For the dredge place the ground Almonds and Salt in a shallow dish and place the beaten Egg and Milk in another shallow dish
- Place a large skillet over med-high heat and add 2 Tb of Olive oil. Cook the Garlic for about 30 seconds
- Dredge the Chicken Breasts in the Egg Wash then in the Almond Flour. Cook the Chicken Breasts in the skillet for about 4-5 minutes per side
Sauce
- In a sauce Pan melt the Butter over Medium-high heat
- Add the Shallot, Garlic, Capers, Salt, Black Pepper and Crushed Red Pepper to the Butter. Saute until the Shallots are tender. About 3 minutes
- Whisk in the Lemon Juice and the Heavy Cream. Bring to a boil then allow to simmer for another 2 minutes
- Reserve a few TB of the Sauce. Toss the Fettuccine noodles with the remaining sauce in the Pan
Recipe Notes
Serve the Chicken breasts over a bed of dressed Fettuccine noodles and drizzle the reserved Sauce over the top and garnish with the chopped Parsley
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