Keto Chicken Piccata

Dish Info

Lemon and capers go brilliantly well with crispy chicken, and this Keto Chicken Piccata is the perfect example. With a punchy buttery lemon caper sauce, this meal is flavorful enough for a special occasion. (But easy enough for a weeknight!)


– 16 ounces boneless skinless chicken cutlets – ¾ teaspoon sea salt – ¼ teaspoon fresh ground black pepper – ½ cup finely ground almond flour – ½ cup parmesan cheese – ¼ cup avocado oil – ½ cup chicken broth – ¼ cup dry white wine or more broth – 1 lemon zest and juice – ¼ cup nonpareil capers – 3 tablespoons unsalted butter – Fresh parsley: for garnish

– Season the chicken with salt and pepper. – In a shallow dish, combine the almond flour and parmesan cheese.

– Dredge the chicken in the flour mixture. – Heat the oil to medium-high heat.

– Add the chicken and cook for 3 minutes per side, until golden brown and cooked through. – Remove from the pan and tent with the foil.

– Add the broth, wine, lemon zest and juice to the pan. – Reduce the heat to medium and bring to a simmer.

– Add the capers to the pan and cook for 2 minutes. Turn the heat off and add the butter to the pan. – Whisk until it melts. Season to taste with salt and pepper.

– Plate the chicken and pour the sauce over it. Garnish with parsley and serve.