Keto Lemon Chicken Piccata

This lemon chicken piccata is served with capers in a creamy butter sauce. It’s a keto, low carb 30-minute skillet dinner.

Lemon Chicken Piccata with Capers

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Prep Time: 10 mins | Cook Time: 20 mins | Yield: 2 serving

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INGREDIENTS

• 2 boneless skinless chicken breasts


• 1/2 cup heavy whipping cream


• 1/4 cup blanched almond flour


• 1/4 cup capers drained


• 4 tablespoons salted butter divided


• 2 tablespoons olive oil


• 2 lemons zested and juiced (1/4 cup lemon juice)


• 2 tablespoons freshly chopped parsley

INSTRUCTIONS

Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel. Season both sides of each chicken breast with salt and pepper.

Prepare a shallow plate containing almond flour. Place each chicken breast in the flour to coat both sides and shake off the excess.

In a wide nonstick pan, add olive oil and 2 tablespoons of butter over medium heat, stirring until the butter is melted and the pan is hot.

Add chicken breasts in a single layer. Cook until each side is golden brown, about 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.

Reduce to low heat. Add heavy cream, 1/4 cup lemon juice, and capers. Stir everything together, scraping up any bits that have stuck to the pan.

Increase heat to bring to a simmer. Add salt and pepper to taste. Stir in remaining 2 tablespoons of butter until melted.

Transfer the chicken back to the pan and simmer for about 5 minutes.

Remove the pan from heat. Top with chopped parsley and lemon zest. Optionally garnish with additional lemon slices. Serve while hot.

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