Keto Chicken Piccata (Carolyn)

 

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!

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.  

Macros:

• Serving: 1serving = 1/6th of recipe | Calories: 350kcal | Carbohydrates: 6g | Protein: 26g | Fat: 25g | Fiber: 2g
• Source:  https://alldayidreamaboutfood.com/keto-chicken-piccata/#recipe