Wonderful Scents And Fantastic Flavor, This Chicken Piccata Recipe Is A Home Run!

 2 large eggs

 Sea or Himalayan salt

 3/4 cup almond (GF) flour

 Freshly ground black pepper

 Four 5-ounce chicken breast, pounded thin

 2 tablespoons ghee or chicken (Schmaltz) or duck fat

 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 butter

 2 tablespoons chopped parsley

In a medium bowl, beat the eggs with 1/2 teaspoon salt. Toss the almond flour with 1/2 teaspoon salt

and 1/4 teaspoon pepper and spread the mixture on a large plate. Dip each chicken piece in the egg,

letting any excess drip back into the bowl, then coat the chicken with the almond flour.

In a large heavy skillet, heat the fat over medium high heat. Add the chicken and brown it, turning once,

5 to 6 minutes total. Transfer the chicken to a plate.

Add the garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. 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. Whisk in

the butter until combined, then return the chicken to the skillet and let it gently cook through, about 2

minutes. Sprinkle the chicken with the parsley and serve. Enjoy!

Adapted from Food & Wine