Keto Chicken Piccata
This Keto Chicken Piccata is a delightful, low-carb dish bursting with lemony zest and savory capers. A perfect keto meal!
Equipment
- Medium skillet
- Meat pounder or rolling pin
- - Mixing bowls
- - Whisk
- Tongs
Ingredients
Main Ingredients
- 4 chicken breasts boneless, skinless
- 0.5 cup almond flour
- 0.25 cup Parmesan cheese grated
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 0.5 cup chicken broth
- 0.25 cup lemon juice fresh
- 0.25 cup capers drained
- salt and pepper to taste
- parsley chopped, for garnish
Instructions
- Place the chicken breasts between two sheets of plastic wrap and gently pound them to an even thickness. Season with salt and pepper.
- Combine almond flour and Parmesan cheese in a dish. Dredge chicken in the mixture, coating well.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown, 4–5 minutes per side. Set aside.
- Add butter to the skillet. Whisk in chicken broth and lemon juice. Simmer for 2–3 minutes, then add capers.
- Return chicken to the skillet and simmer in sauce for 5 minutes. Garnish with parsley and serve.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat before serving.