Low Carb & Keto Chicken Piccata
Keto Chicken Piccata is the perfect comfort Italian classic requiring surprisingly few ingredients and featuring chicken with a light lemon sauce and capers.
Servings: 4
Calories: 719kcal
Ingredients
- 5 Tablespoons olive oil
- 4 Tablespoons butter
- 2 pounds chicken breasts ,filleted
- 3/4 cup almond flour
- 1/2 cup coconut flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic , minced
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 1/4 - 1/2 cup lemon juice
- 1/4 cup capers
- fresh parsley for topping (optional)
Instructions
- Preheat oven to 350 degrees F
- In a large skillet, heat olive oil and butter over medium heat.
- In a large casserole dish or bowl, combine flours, salt, and pepper. Whisk to be sure all is combined. Then dredge the chicken breasts in the mixture and set on a clean plate or straight into the skillet.
- Cook the chicken breasts approximately 3 minutes per side getting a nice brown "sear" on them. Remove the breasts from the skillet and place onto a baking sheet with a baking rack. Repeat for all breasts. Place the full baking rack into the oven for 10 minutes while creating the sauce.
- To create the sauce, add garlic, white wine, chicken broth, lemon juice and two tablespoons of butter/oil mix from the fry pan into a small saucepan over medium heat. Reduce by half. This should take approximately 10 minutes.
- Plate the chicken breasts over your favorite low-carb noodles, like the raw zoodles shown here, top with a drizzle of lemon sauce, a spoonful of capers and fresh parsley.
Nutrition
Serving: 1g | Calories: 719kcal | Carbohydrates: 16g | Protein: 55g | Fat: 47g | Saturated Fat: 14g | Cholesterol: 175mg | Sodium: 1388mg | Potassium: 889mg | Fiber: 8g | Sugar: 2g