Keto Chicken Piccata
Try my favorite easy Keto Chicken Piccata for a simple, hearty weeknight dinner! Parmesan crusted chicken is sautéed and paired with a tangy lemon sauce!
Ingredients
- 3 large boneless skinless chicken breast
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons butter not all used at once
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers
- 2 tablespoons heavy cream more if desired
Instructions
- Slice the thick chicken breast as if you are butterflying, but cut all the way through. Place plastic wrap over the chicken and pound until thin.
- In a bowl combine the almond flour, parmesan and herbs.
- Dredge the thin chicken breast in the mixture and make sure it is coated well on both sides. Let the breaded chicken sit in the fridge 10 minutes to make sure the coating adhears well.
- Heat 1 tablespoon of the butter and all of the olive oil in the skillet. Sear the chicken about 3 minutes on each side, until golden brown. Transfer the browned chicken onto a plate.
- In the same pan add the wine, scraping the pan to deglaze it. Add the lemon juice, capers, heavy cream and remaining butter to the skillet and stir. When the sauce has reduced slightly add the chicken back to the skillet. and cook 2-3 minutes.
- Top with lemon wedges, parmesan and parsley if desired.
Notes
You can use chicken broth in place of the white wine if you wish.
Net carbs are 2.6 g per serving
Nutrition
Serving: 1 chicken breast + lemon sauceCalories: 293kcalCarbohydrates: 3.1gProtein: 19.9gFat: 17.9gCholesterol: 80.7mgSodium: 353mgFiber: 0.5gSugar: 0.7g
Tried this recipe?Let us know how it was!