Keto Chicken Piccata

• servings: 6 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

3 chicken breasts

3/4 cup chicken broth

1/3 cup super fine almond flour

1/3 cup grated parmesan cheese

1/4 cup white wine (I use Pinot Grigio)

1/4 cup fresh lemon juice

1/4 cup butter (divided)

4 cloves garlic (minced)

3 tablespoons capers

2 tablespoons fresh parsley (chopped)

2 tablespoons olive oil

2 teaspoons lemon zest

1 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Take 3 chicken breasts and filet them, giving you 6 pieces.

Place each piece inside 2 pieces of plastic wrap and gently tenderize them using a meat mallet. This will help thin them out a bit and also allow them to cook more evenly.

In a dish large enough for a piece of chicken, add in the almond flour and grated Parmesan cheese then mix them together with the salt and pepper. I like to run them through a mini chopper to grind them a little finer.

Coat each piece of the chicken in the mixture, shaking off any excess. You’re looking for a very light coating, so don’t press the chicken into the mixture.

Heat a large skillet to medium and add in 1 tablespoon of the butter and olive oil. Sauté each piece for 4-5 minutes on each side or until they reach an internal temperature of 165°F when checked with a meat thermometer.

Set the chicken aside and add in the garlic, then sauté for about 15 seconds, making sure you don’t brown it.

Deglaze the pan by adding in the white wine, scraping up any brown bits of flavor. Add in the chicken broth, capers, lemon juice and zest and continue simmering until it has slightly reduced.

Add in the remaining butter and stir in the parsley. Simmer another minute or so, then add the chicken back in just to coat in the sauce and heat it through.

Serve with a drizzle of the sauce over the top, capers and another squeeze of lemon.

Nutrition

• Calories: 438 kcal
• Total Fat: 30 g
• Saturated Fat: 11 g
• Total Carbohydrate: 4 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 35 g