Keto Chicken Piccata Recipe
Golden, crisp chicken cutlets bathed in a luscious, buttery lemon-caper sauce (with only 1 net carb per serving)!
Ingredients
- 1/4 cup almond flour
- 1/4 cup shredded Parmesan cheese
- 1 pound chicken breast sliced thinly into four cutlets
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 5 tablespoons butter divided
- 1 tablespoon olive oil divided
- 1/3 cup lemon juice (about 2 lemons)
- 1/3 cup chicken broth
- 2 tablespoons capers
Instructions
- In a small food processor, combine the almond flour and Parmesan cheese. Pulse several times until the Parmesan is well incorporated into the mixture. Pour the “breading” onto a plate and set aside for now.
- Once the chicken breast has been thinly sliced into cutlets, season it with salt and pepper.
- Heat 2 tablespoons of the butter and 1/2 tablespoon of the oil in a sauté pan over medium heat. Dredge the chicken in the almond flour-Parmesan breading on both sides, then place it in the pan with the oil, working in batches of two pieces of chicken at a time. Cook for about 3 to 4 minutes per side, depending on thickness. Before starting the second batch, add an extra 1 tablespoon of butter and 1/2 tablespoon of oil.
- When the chicken is done, set it aside on a plate for now, and prepare your sauce. Add the lemon juice, chicken broth, and capers to the pan. Simmer over medium heat for about 4 to 5 minutes, until the sauce has reduced a little (as a heads up, it will stay thin though). Stir in the remaining 2 tablespoons of butter.
- Add the chicken back to the pan just to reheat for a minute or so. Serve the chicken topped with additional sauce. Enjoy!
Nutrition
Calories: 219kcalCarbohydrates: 2gProtein: 19gFat: 15gSaturated Fat: 7gSodium: 436mgFiber: 1g
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