Low carb Chicken Piccata

My favorite cuisines are Italian and Mexican. Both difficult to do if you are trying to eat low carb. But this one gets me the taste and feeling like I’m eating Italian without all the regret later.

First I start with pounding the chicken breasts until about 1/2 inch thick. I like to place my chicken breasts in a gallon ziploc bag and then pound. It helps keep the kitchen less messy and less worry about chicken juices everywhere. I’m such a clean freak when it comes to chicken! I start with my Clorox wipes already out and ready before I even touch my chicken.

Drizzle with olive oil and set aside.

In a separate dish, mix together the almond flour, parmesan, salt and pepper.

Place each piece of chicken into the flour mix, one at a time. Press the chicken with your fingers to get it to stick. Make sure to coat each side.

Place a large skillet on your stove top on medium-high heat. Add the butter and olive oil. Cook each chicken around 203 minutes per side or until the chicken has reached an internal temperature of 165 degrees.

Once finished, remove the chicken from the pan and set aside. Into your skillet add the garlic and sauté until the garlic is fragrant which should be around 2 minutes.

Then you will add in the white wine and simmer until it is reduced by half, which is about 4-5 minutes.

Reduce heat to low and add 2 tablespoons of butter, the capers, and lemon juice. Stir to combine all the ingredients and simmer for 2-3 minutes until the sauce starts to thicken. Feel free to add any additional salt and pepper to taste at this point.

Finally return the chicken and cover it with the sauce. Serve with a side salad or even some zoodles. Yum!

Low carb Chicken Piccata

Recipe by seasonsandmoreCourse: Main, DinnerCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1lb chicken breasts, pounded thin

• 1/2 cup of almond flour

• 3 tbsp of parmesan, grated

• 2 tbsp butter

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/4 tsp pepper

• For the lemon sauce

• 3 garlic cloves, minced

• 2 tbsp lemon juice

• 2 tbsp butter

• 1/2 cup white wine, dry

• 1/2 cup capers

• salt and pepper to taste

Directions

• Pound the chicken breasts until around 1/2 inch thick. Drizzle with olive oil and set aside.
• Mix together the almond flour, parmesan, salt and pepper in a dish.
• Place each piece of chicken, one at a time, in the flour mix. Press the chicken to make sure the mixture sticks and do both sides.
• Place a large skillet over medium high heat and add the olive oil and butter.
• Once the butter is melted, cook the chicken breasts for 2-3 minutes each side. Make sure the chicken is cooked to an internal temperature of 165 degrees.
• For the Lemon Sauce
• Saute the garlic until fragrant which is about 2 minutes.
• Add the white win and simmer until reduced by half. About 4-5 minutes.
• Reduce heat to low, then add the capers, butter and lemon juice. Stir to combine and simmer 2-3 minutes until the sauce starts to thicken.
• Return the chicken and cover it with the sauce.
• Serve the chicken with some of the lemon sauce poured on the top.