Low Carb Chicken Piccata - Slender Kitchen

Low Carb Chicken Piccata

Weight Watchers® SmartPoints™
(7 PointsPlus®)

Recipes Content


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

Prep Time: 
Cook Time: 
Total Time: 


  • 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
Saturated Fat 4g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 86mg
Sodium 231mg
Total Carbohydrate 7g
Dietary Fiber 2g
Sugars 1g
Protein 36g


  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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