Keto Chicken Piccata
For an easy weeknight dinner that is loaded with flavor, this recipe is perfect!
- 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.
Calories: 480.17kcal | Carbohydrates: 6.9g | Protein: 33.24g | Fat: 35.42g | Saturated Fat: 10.19g | Polyunsaturated Fat: 2.74g | Monounsaturated Fat: 13.63g | Trans Fat: 0.36g | Cholesterol: 103.65mg | Sodium: 1084.31mg | Potassium: 487.63mg | Fiber: 2.62g | Sugar: 1.46g | Vitamin A: 415.76IU | Vitamin C: 16.14mg | Calcium: 199.16mg | Iron: 1.46mg