This simple Almond Caper Beurre Blanc Chicken Paillard gains a
nutty flavor from
almond flour. To take it to the next
level, try Trader Joe’s Roasted &
Salted Truffle Marcona Almonds.
Makes
4 servings
Total Time
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Ingredients
Test Kitchen Approved
Five-Minute Morning Prep
Pound the chicken flat. Cover and refrigerate.
DIY Almond Flour
If you can’t
find it at the supermarket,
you can also make your own almond flour
by blending blanched almonds for
five minutes
in a blender.
Instructions
Place chicken between sheets of plastic wrap. Using the flat side of a meat mallet or a rolling pin, pound to ¼-inch thickness. Sprinkle chicken with salt and pepper. Place flour in
a shallow dish. Dredge chicken in flour, shaking off excess.
Heat 2 tablespoons butter over
medium-high heat in a large nonstick skillet. Add half of the chicken; cook for 4 minutes per side. Wipe skillet clean. Repeat procedure with 2 tablespoons butter and remaining chicken. Remove from pan; keep warm.
Wipe skillet clean. Add wine to skillet; cook over medium-high heat until reduced by half. Add lemon zest and juice; cook for 2 minutes. Add capers and thyme. Whisk in remaining 2 tablespoons butter
until melted. Sprinkle chicken with almonds, and pour sauce over chicken. Top with thyme and lemon slices, if desired.
