Servings: 6 servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Ingredients
- 1.5 pounds Boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)
- Sea salt and black pepper to taste
- 3 tablespoon Blanched almond flour
- 2 tablespoon Tapioca flour
- 3 tablespoon Ghee divided
- 4 cloves Garlic minced
- 1 small Onion chopped (about 1/2 cup)
- 1 cup Chicken bone broth
- Juice of 1 lemon, about 3 tablespoons
- 1/3 cup of Coconut cream unsweetened, blended before using
- 1 1/2 tsp Stone ground mustard or dijon, optional
- 1/4 cup of Capers drained
- Sea salt and black pepper to taste
Instructions
- If necessary, pound the chicken breast until it is 1/2″ thick before cutting it into cutlets. On both sides, sprinkle with sea salt and pepper.
- Over medium to medium-high heat, preheat a large skillet. In a shallow bowl, mix together the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
- Once the ghee is heated, one chicken cutlet at a time, lightly coat in the flour mixture, shake off the excess and add to the skillet. To thoroughly cook, heat each side for about 4 minutes. The outside should be a golden brown color; if necessary, reduce the heat to prevent over-browning. Transfer the chicken to a platter, then set aside.
- Add the remaining ghee after lowering the heat to medium-low. Add the onions and sauté for a minute or until they are transparent before adding the garlic. Cook and stir for one further minute or until softened. Increase the heat to medium-high, add the broth, stirring occasionally, and bring to a boil.
- Add the coconut cream and the mustard (if using) after 3 more minutes of cooking. Add the capers after another minute of cooking and stirring. Add the chicken back to the skillet, reduce the heat to a simmer, and cook the chicken for one additional minute. Serve with fried cauliflower rice or veggie noodles. Enjoy!
Other Keto Chicken Recipes
Nutrition Facts
Calories: 308kcal
Carbohydrates: 7g
Protein: 28g
Fat: 19g
Saturated Fat: 12g
Cholesterol: 92mg
Sodium: 365mg
Potassium: 519mg
Fiber: 1g
Sugar: 1g
Vitamin A: 44IU
Vitamin C: 4mg
Calcium: 26mg
Iron: 1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutritional facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
How to Store the Keto Chicken Piccata
Preparing a tasty supper like chicken piccata can be difficult when you need more time. But the leftovers are just as delicious. You may preserve your leftover chicken piccata in a few different ways to utilize it later.
Freezing: Put the leftovers in a freezer-safe bag or container and freeze them. When you need them later, remove them from the freezer. It’s essential to keep track of how many frozen food items you store at once because they will all thaw at once, and you want to avoid ending up with a freezer full of leftovers.
Refrigerating: You can keep leftover chicken piccata for up to three days in the refrigerator if it’s consumed within that period and you’re feeding someone else the next day or need it for yourself. Keep it in the coldest section of your refrigerator, typically on the bottom shelf, and make sure to shut it tightly.