Keto Chicken Piccata
This buttery and lemony keto chicken piccata is a super low-carb twist on an easy delicious family favorite.
Servings 5
Calories 309kcal
Ingredients
- 2 pounds thin sliced chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- 4 tablespoons butter divided
- 2 tablespoons avocado oil
- ⅓ cup fresh lemon juice from about 2 lemons
- ½ cup chicken broth store bought or homemade
- ¼ cup drained capers rinsed
- parsley for garnish
Instructions
- Pound chicken with a meat tenderizer.
- Season chicken with salt and pepper.
- In a large skillet over medium high heat, melt 2 tablespoons of the butter with 2 tablespoons avocado oil. When butter and oil start to sizzle, add chicken and cook for 2 minutes on each side. Remove and transfer to plate. Repeat, adding more oil and butter as needed, until all the chicken is cooked.
- Add the lemon juice, broth and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.
- Return all the chicken to the pan and simmer for 2 minutes.
- Transfer chicken to a platter.
- Add remaining 2 tablespoons of butter to sauce and whisk vigorously.
- Pour sauce over chicken and garnish with parsley.
Notes
- I recommend pounding each chicken breast with a meet tenderizer because this cut can have a tendency to be a little tough. However, a few whacks with the mallet softens the fibers of the chicken, and your chicken will turn out nice and tender.
- Sauté your chicken in batches so as not to crowd the pan.
- Don't have avocado oil on hand? That's o.k. You may substitute extra-virgin olive oil or whichever oil you prefer.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 309kcal | Carbohydrates: 0.6g