Keto Low-Carb Flourless Lemon Chicken Piccata is a quick recipe that uses almond flour, chicken cutlets, capers, and fresh lemon to make the perfect weeknight meal prep dinner! This Italian savory dish is gluten-free and made keto-style! Add in artichokes if you wish!
Get the printable recipe here: https://www.staysnatched.com/chicken-picatta/
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1/3 cup almond flour I used Nature's Eats, blanched
1/3 cup finely grated parmesan cheese
McCormicks Grill Mates Montreal Chicken Seasoning to taste
salt and pepper to taste
2 tablespoons olive oil, divided
4 tablespoons butter 1 tablespoon divided and 3 tablespoons
16-20 oz skinless chicken breasts sliced in half to create 4 cutlets
2-3 garlic cloves, chopped
1/3 cup chicken broth
1/2 lemon, juice of
1/4 cup dry white wine optional
¼ cup capers
1 tablespoon chopped parsley optional garnish
Combine the almond flour, grated parmesan, chicken seasoning, and salt and pepper in a bowl large enough to dredge the chicken.
Drizzle one tablespoon of olive oil over both sides of the chicken. Dredge the chicken in the almond flour mixture.
Heat a skillet on medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the pan.
Add the chicken to the pan. Fry both sides of the chicken until each side has browned and the chicken has reached an internal temperature of 165 degrees. About 3-4 minutes on each side.
Remove the chicken from the pan.
Add 3 tablespoons of butter to the pan with the garlic, still on medium-high heat. Allow the butter to melt and become brown.
Deglaze the pan by adding the chicken broth, lemon juice, and capers, and by scraping up the brown bits that have formed in the pan (there's so much flavor here).
Once the sauce boils, adjust the temperature to medium-low and allow the sauce to simmer for 3-4 minutes. The sauce should thicken some.
Return the chicken to the pan. Sprinkle with parsley.
Cool before serving.