Almond-Crusted Chicken Picatta

INGREDIENTS

• 1 ½ cups Mariani Whole Almonds

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 4 small chicken breasts, pounded to ¼ inch thickness

• 4 tablespoons butter

• 4 tablespoons olive oil

• 1 shallot, chopped

• 2 cloves garlic, minced

• 1 cup chicken broth

• Zest of 1 lemon

• Juice of 1 lemon

• 2 tablespoons capers, drained

• Optional: parsley, for garnish

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INSTRUCTIONS

1. Place the almonds in a food processor or high-speed blender and pulse for 1-2 minutes, until ground into a flour-like meal.

2. Transfer the almond meal to a shallow bowl and mix with the salt and pepper.

3. Place a piece of chicken in the bowl with the almond meal and coat on both sides.  Repeat with all 4 chicken breasts.

4. Place 2 tablespoons of butter and 2 tablespoons of olive oil in a skillet over medium-high heat.  Once the butter is completely melted, add 2 of the chicken breasts.  Cook the chicken breasts for 3 minutes on each side, until golden-brown.  Remove the chicken breasts from the skillet and transfer to serving plates.  Repeat with the remaining 2 breasts.

5. Once all of the chicken breasts are finished cooking, add the shallot to the skillet where you cooked the chicken and sauté for 2 minutes.  Add the garlic and sauté for an additional minute.

6. Add the chicken broth to the skillet and simmer for 4 minutes, until its volume is reduced by roughly one half.  Turn the heat to medium-low, then stir in the remaining butter, remaining olive oil, lemon zest, lemon juice, and capers.

7. Spoon the sauce over the chicken breasts on the serving plates.  Garnish with parsley and serve with pasta on the side.