Keto Chicken Piccata

Keto Chicken Piccata is a healthy low carb take on the classic Italian dish. Golden brown chicken tenders topped with a glorious lemon butter caper sauce, it's a must-make!

Course Main Course

Cuisine Main Course

Keyword chicken piccata

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 350kcal

Ingredients

1 large egg white
3/4 cup almond flour pecan flour or hazelnut flour
1/4 cup finely grated parmesan
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1 1/4 lbs chicken tenders (or sliced chicken breast)
3 tbsp olive oil
4 tbsp butter divided
1 medium shallot minced
2 cloves garlic minced
2/3 cup chicken broth
1/2 medium lemon cut crosswise and thinly sliced
1/4 cup lemon juice
3 tbsp capers drained
Salt and pepper to taste

Instructions

In a shallow bowl, beat the egg white until frothy. In another shallow bowl, whisk together the nut flour, Parmesan, garlic powder, salt, and pepper
Pat the chicken tenders dry. Dip each into the egg white, then dredge in the nut flour mixture. Place on a waxed paper lined plate.
In a large skillet over medium heat, combine 1 1/2 tablespoon of olive oil with half a tablespoon butter. Once hot, add half of the tenders and cook until golden brown, about 3 minutes per side. Remove to a plate and repeat with another 1 1/2 tablespoons of oil, half a tablespoon of butter, and the remaining chicken tenders.
Add the shallot and garlic to pan and cook until fragrant, about 30 seconds. Add the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.
Add the lemon juice and capers, then add remaining butter in 3 pieces. Stir until melted and smooth. If you want a thicker sauce, whisk in ¼ teaspoon glucomannan or xanthan gum. Season with salt and pepper.
Serve the chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon the sauce over the chicken before serving.

Notes

You may want to wipe out the pan between batches, as the nut flour residue can burn a little when left behind in the pan.

Storage Information: Store the chicken piccata in the fridge in a covered container for up to 3 days. Store the sauce separately to keep the chicken from getting soggy. Rewarm the chicken in a warm oven, and gently rewarm the sauce in a pan on the stove.

Nutrition