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Zesty Low Carb Chicken Piccata with Lemon Butter Sauce

Laura Barajas
Indulge with our Low Carb Chicken Piccata, a delightful twist on the classic Italian favorite. This dish boasts succulent chicken breasts, pan-seared to perfection, nestled in a tangy lemon butter sauce. Brimming with zesty capers, fragrant garlic, and a generous sprinkle of Parmesan cheese, it's a symphony of taste and texture that will leave you craving for more.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 516 kcal

Ingredients
  

  • 2 boneless skinless chicken breasts
  • Salt and pepper to taste
  • 1/2 cup almond flour
  • 3 tablespoons olive oil
  • 3 tablespoons chopped garlic from a jar
  • 3 tablespoons capers drained and chopped
  • 1/3 cup dry white wine
  • 1/2 large lemon
  • 4 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese
  • chopped fresh parsley for garnish

Instructions
 

Cook the Chicken:

  • Start by placing the chicken breasts between two sheets of saran wrap and gently pound them to an even thickness. Season both sides with salt and pepper, ensuring they are well-coated.
  • In a shallow dish, spread out the almond flour. Dredge each chicken breast in the almond flour, pressing gently to ensure an even coating.
  • Heat oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.

Start the Sauce

  • Wipe out the skillet if there is lot of burnt almond flour debris. You may need to add a little extra oil and allow it to heat up before starting the sauce. In the same skillet, add minced garlic and capers. Sauté for about 1 minute until the garlic becomes fragrant.
  • Pour in the wine and lemon juice, stirring well to combine. Allow the mixture to simmer for 2-3 minutes, allowing it to reduce slightly.
  • Reduce the heat to low and whisk in the butter, one tablespoon at a time, until fully incorporated.

Assembly

  • Gently place the seared chicken back into the skillet, spooning the sauce over the top. Let it warm through for 2-3 minutes. Top the chicken with Parmesan, then cover the skillet with a lid so that the cheese can melt.
  • Plate the chicken and pour the lemon butter sauce over the top. Garnish with a sprinkle of fresh parsley.

Nutrition

Calories: 516kcalCarbohydrates: 14gProtein: 23gFat: 42gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 77mgSodium: 455mgPotassium: 316mgFiber: 4gSugar: 2gVitamin A: 487IUVitamin C: 12mgCalcium: 207mgIron: 2mg
Keyword chicken, keto, low-carb
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