Low Carb Chicken Piccata - Slender Kitchen
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Low Carb Chicken Piccata

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291
Calories 
7g
Carbs 
14g
Fat 
36g
Protein 
7
Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content

Recipe

Chicken piccata is a dish that I have known about for a long time, but one I didn't try until I went to a dinner party a couple years back. Now granted the dinner party version probably had about a pound of butter, but that night I fell in love with the dish. It's surprisingly easy to lighten up using almond flour and a lot less butter. The lemon and capers still bring plenty of flavor and it makes a great holiday or special weeknight meal.

Prep Time

Low Carb Chicken Piccata

6
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 1.33 lbs. boneless skinless chicken breast, cut into cutlets
  • 1/4 cup almond flour
  • 1.5 tbsp. butter
  • 1 tbsp. olive oil
  • 1/4 cup shallots, diced
  • 4 U garlic cloves, minced
  • 1.25 cups low sodium chicken broth
  • 1 U Juice of 1 lemon
  • 1.5 tbsp. capers
  • 2 tbsp. chopped parsley
  • 1 tbsp. whole grain mustard

Nutritional Facts

Serving Size: 
6 oz. chicken and 2 tbsp. sauce
Amount Per Serving
Calories 291
Calories from Fat 122
% Daily Value *
Total Fat 14g
20%
Saturated Fat 4g
17%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 86mg
28%
Sodium 231mg
10%
Total Carbohydrate 7g
2%
Dietary Fiber 2g
7%
Sugars 1g
Protein 36g

Directions

  1. Sprinkle the chicken cutlets on both sides with salt and pepper. Set aside 1 tsp. of almond flour. Spread the remaining flour out on a large plate and gently coat each chicken breast with flour. Set aside.
  2. In a skillet or sauté pan, melt 3/4 tbsp. of butter over medium high heat. Add 1/2 tbsp. olive oil and a touch of cooking spray if needed. Add the chicken breast and cook for 4 minutes on each side. Then set aside and tent with tinfoil to keep them warm. While the chicken is cooking, mix 1 tsp. of flour into 1/4 cup of chicken stock and set aside.
  3. Add the other 1/2 tbsp. of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.
  4. Add 1/2 cup of chicken stock and scrape all of the brown bits off the bottom of the pan. Cook for about 5 minutes until the chicken broth almost evaporates.
  5. Add the chicken broth you mixed with almond flour and stir until smooth. Then add the final 1/2 cup chicken broth and bring it to a boil. Let it reduce by half and then turn the burner to low.
  6. Stir in the remaining butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with around 2 tbsp. sauce.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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