Keto Chicken Piccata
Gluten-free and keto chicken piccata is a delicious meal to make any time you are craving a comforting, healthy meal that packs a flavorful punch. Perfectly seasoned chicken is dredged in a parmesan and almond flour coating and pan-seared until crisp and golden. It's then simmered in a lemon-wine caper sauce that comes together in under 20 minutes. Serve with cauliflower rice or pasta for a delicious meal the whole family will love.
Servings 6 servings
Calories
Ingredients
- 3 boneless skinless chicken breasts, sliced or pounded 1/4 inch thin
- 3 tablespoons almond flour
- 1 tablespoon grated parmesan cheese
- salt and pepper to taste
- 1 tablespoon nutritional yeast optional
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 2 tablespoons capers
- 1/4 cup dry white wine
- 2 lemons
- 1/2 cup chicken broth
- fresh parsley optional, for garnish
Instructions
- Start by combining the almond flour, grated parmesan cheese, salt, pepper, and nutritional yeast (if using) on a plate and mix well to combine.
- Dredge the chicken in the almond flour mixture until well coated.
- Heat olive oil and butter in a large skillet over medium heat.
- Add the chicken and cook for about 5-6 minutes per side until golden brown. Do not crowd the pan as you want the chicken to sear, not steam. Do not cover the pan. Rather you can use a splatter guard if you have one to reduce the amount of oil outside the pan.
- Once the chicken is cooked, remove it from the pan.
- Add the broth, lemon juice, white wine and capers to the skillet. Scrape up all the brown bits with a wooden spoon. Brown bits = flavor.
- Reduce the sauce for a few minutes.
- Add the chicken back to the pan and drizzle with the pan sauce.
Notes
Optional - Serve with Pan-seared lemons.
To caramelize the lemon slices, heat a non-stick skillet over medium heat. Add the sliced lemon and cook for about 5 minutes on each side. Searing the lemons brings out a smoky lemon flavor that perfectly compliments the lemon chicken piccata.