Keto Chicken Piccata – EASY Low Carb Chicken Recipe – BEST Dinner – Lunch – Appetizer Idea

Super yummy keto chicken piccata.

Easy keto recipe for BEST low carb chicken piccata.

Tender chicken breats dipped in almond flour and cooked in a creamy lemon, garlic, white wine sauce.

So simple and quick to cook up and everyone loves it including the kids.

Serve over a bead of keto pasta noodles for a complete ketogenic diet meal.

Great for keto dinners or keto lunch.

Make homemade keto chicken piccata with pasta for a tasty meal.

Get ready to dish up the BEST low carb keto chicken piccata!

Check out these other 

Keto Pasta Recipes

Keto Fettuccine Alfredo Pasta

Keto Noodles

Keto Pasta Raviolis

Keto Lasagna Bowls

Season the chicken cutlets well on both sides with salt and pepper.

Dredge each chicken cutlet in the almond flour, and set aside.

Heat the butter and olive oil in a skillet over medium-high heat on the stove.

Add the dredged chicken to the heated skillet, and cook for 3-5 minutes on each side until browned well and completely cooked through. Remove the chicken from the skillet and keep warm.

Add the chopped shallots to the skillet, and cook for a few minutes until they begin to soften.

Place the garlic into the skillet, and saute another 15-30 seconds.

Reduce the heat to medium, and add the white cooking wine.

Cook down until the liquid is reduced by half.

Mix in the lemon juice

and the bone broth.

Add the heavy whipping cream to the skillet, and whisk well to combine.

Stir in the capers. Continue to cook the sauce down until it thickens.

Add the chicken back to the skillet, and spoon the sauce mixture over the top.

Heat the rinsed and drained palmini noodles in a skillet for a few minutes until they are warm, and then toss with some of the sauce from the skillet and a serving of chicken before serving.

Serve

Enjoy

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Keto Chicken Piccata
Ingredients

• 4 Thinly sliced chicken breast cutlets
• ¼ C. Almond flour
• Salt and pepper to taste
• 2 Tbsp. Butter
• 1 Tbsp. Olive oil
• 1 Large shallot thinly sliced
• 2 tsp. Minced garlic
• ¼ C. White cooking wine
• 1 Tbsp. Lemon juice
• ½ C. Bone broth
• ½ C. Heavy whipping cream
• ¼ C. Capers
• 1 Can Palmini linguini noodles drained and rinsed well

Instructions

1. Season the chicken cutlets well on both sides with salt and pepper.
2. Dredge each chicken cutlet in the almond flour, and set aside.
3. Heat the butter and olive oil in a skillet over medium-high heat on the stove.
4. Add the dredged chicken to the heated skillet, and cook for 3-5 minutes on each side until browned well and completely cooked through. Remove the chicken from the skillet and keep warm.
5. Add the chopped shallots to the skillet, and cook for a few minutes until they begin to soften.
6. Place the garlic into the skillet, and saute another 15-30 seconds.
7. Reduce the heat to medium, and add the white cooking wine. Cook down until the liquid is reduced by half.
8. Mix in the lemon juice and the bone broth.
9. Add the heavy whipping cream to the skillet, and whisk well to combine.
10. Stir in the capers. Continue to cook the sauce down until it thickens.
11. Add the chicken back to the skillet, and spoon the sauce mixture over the top.
12. Heat the rinsed and drained palmini noodles in a skillet for a few minutes until they are warm, and then toss with some of the sauce from the skillet and a serving of chicken before serving.

Recipe Notes
Prep Time: 15 minutes
Cook Time: 15-20 minutes
Servings: 4
Net Carbs: 4 net carbs per serving