Easy Keto Chicken Piccata
This easy keto chicken piccata recipe is very much like the classic version only low carb and gluten-free!
Servings 4
Calories 305kcal
Ingredients
- 4 Thinly sliced chicken breast cutlets
- 1/4 cup Almond flour
- Salt and pepper to taste
- 2 tbsp Butter
- 1 tbsp Olive oil
- 1 Large shallot thinly sliced
- 2 tsp Minced garlic
- 1/4 cup White cooking wine
- 1 tbsp Lemon juice
- 1/2 cup Bone broth
- 1/2 cup Heavy whipping cream
- 1/4 cup Capers
- 1 can Palmini linguini noodles drained and rinsed well
Instructions
- First, start by Seasoning the chicken cutlets well on both sides with salt and pepper.
- Dredge each chicken cutlet in the almond flour, and set aside.
- Now, Heat the butter and olive oil in a skillet over medium-high heat on the stove.
- Add the dredged chicken to the heated skillet, and cook for 3-5 minutes on each side until browned well and completely cooked through. Remove the chicken from the skillet and keep warm.
- Add the chopped shallots to the skillet, and cook for a few minutes until they begin to soften.
- Place the garlic into the skillet, and saute another 15-30 seconds.
- Reduce the heat to medium, and add the white cooking wine. Cook down until the liquid is reduced by half.
- Mix in the lemon juice and the bone broth.
- Add the heavy whipping cream to the skillet, and whisk well to combine.
- Stir in the capers. Continue to cook the sauce down until it thickens.
- Add the chicken back to the skillet, and spoon the sauce mixture over the top.
- Heat the rinsed and drained palmini noodles in a skillet for a few minutes until they are warm, and then toss with some of the sauce from the skillet and a serving of chicken before serving.
Notes
Calories: 305
Net Carbs: 4 Net Carbs Per Serving
Net Carbs: 4 Net Carbs Per Serving