Description
This Keto Chicken Piccata features tender chicken breasts in a tangy lemon caper sauce, perfect for a low-carb meal.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1/2 cup almond flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers
- 2 tablespoons fresh parsley
- 1 tablespoon butter
Instructions
- Season the chicken breasts with salt and pepper.
- Dredge the chicken in almond flour, shaking off excess.
- In a skillet, heat the olive oil over medium heat.
- Add the chicken and cook until golden brown, about 5 minutes per side.
- Remove the chicken and set aside.
- In the same skillet, add chicken broth, lemon juice, and capers; bring to a simmer.
- Add the chicken back to the skillet and cook until heated through, about 2 minutes.
- Stir in butter and parsley before serving.
Notes
- This dish can be served with zucchini noodles or steamed vegetables.
- Adjust the lemon juice according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 400
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg