Keto Creamy Chicken Piccata
What you'll need
1/2 cup
Blanched Almond Flour
1/2 teaspoon
Salt
1/4 teaspoon
Pepper
1.5 pounds
Boneless, Skinless Chicken (thin cut)
2 tablespoons
Unsalted Butter (divided)
2 tablespoons
Extra Virgin Olive Oil
1 tablespoon
Unsalted Butter (for sauce)
1
Shallot (minced)
4 cloves
Garlic (minced)
1 cup
White Wine (or Chicken Stock)
1/4 cup
Lemon Juice
1/4 cup
Capers
Optional
Parsley
2 tablespoons
Heavy Cream
Prepare your ingredients before you begin.
1
Combine the almond flour, salt and pepper on a plate or in a shallow bowl. Dredge the chicken in the flour mixture and place on a plate.
2
Melt 1T butter over med-high heat. Add 1/2 the chicken. Cook 2-3 min, flip & cook 2 min or until golden and cooked through. Remove to a plate. Repeat.
3
Reduce heat to medium. Add 1 T butter. Once melted, add shallots & garlic. Cook until soft, about 2 minutes.
4
Slowly pour in wine, raise heat and boil. Reduce by half. Once reduced, add lemon juice and capers and stir.
5
Place chicken back in the pan along with any accumulated juices. Warm through.
6
Serve the chicken topped with spoonfuls of the piccata sauce and garnished with fresh parsley, if desired. Full recipe is linked below!
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