Low Carb Chicken Piccata
I love fried chicken. My favorite is from Raisin' Canes. And that sauce. OMG. But I recently went to a restaurant here in Houston that had chicken piccata that was to die for! It was ridiculously good. But with starting a keto diet, I couldn't have the wheat flour. So what's a girl to do? Substitute with almond flour for the breading. I have to admit, I wasn't too excited to try it. I thought it would be mealy. But you know what? I couldn't tell (AT ALL) that it was any different than it's wheat counterpart! It was super tasty! Here's the recipe in case you'd like to try it...and for reference, I made a double batch and we had no leftovers- my son had THREE portions to himself! So with that in mind, you know it's that good!
Cook Time: 40 minutes
- 2 skinless, boneless chicken breasts cut in half lengthwise
- salt and pepper
- 1/4 cup almond flour
- 4 tablespoons butter (divided)
- 2 tablespoons olive oil
- 1/3 cup fresh lemon juice
- 1/2 cup chicken stock or dry white wine
- 1/4 brined capers
- 1/3 cup fresh parsley
- In a large skillet, melt 2 tablespoons butter and olive oil over medium high heat.
- Pound chicken breasts to 1/4 inch thick. Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
- Add chicken pieces to the skillet and cook for about 3 to 4 minutes per side (or until browned). When chicken is cooked, remove chicken from skillet.
- To the pan, add lemon juice, chicken stock (or wine), and capers. Scrape up the brown bits from the pan for extra flavor. Add in additional salt and pepper as needed. Bring to a boil and simmer for about 5 minutes. Add remaining butter to the skillet and whisk for about a minute.
- SPoon the sauce over the chicken and garnish with parsley.