Low Carb Chicken Piccata
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- 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
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.
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.
Add the other 1/2 tbsp. of olive oil, shallots, and garlic to the pan. Cook for two minutes until fragrant but not burnt.
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.
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.
Stir in the remaining butter, capers, mustard, lemon juice, and parsley. Serve each chicken breast with around 2 tbsp. sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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