Keto Creamy Chicken Piccata
Keto Creamy Chicken Piccata is a low carb, gluten free adaptation of classic chicken piccata in a cream-based sauce. Thin slices of almond flour dredged chicken is pan-fried, then topped with a zesty, creamy butter sauce. This recipe is just as flavorful as the original, very easy to make and family friendly.
Servings: 4 servings
Calories: 500kcal
Ingredients
Chicken
- 1/2 cup blanched almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 pounds boneless, skinless chicken breasts (thin cut, see notes)
- 2 tablespoons unsalted butter (divided)
- 2 tablespoons extra virgin olive oil (divided)
Creamy Piccata Sauce
- 1 tablespoon unsalted butter
- 1 shallot (finely diced)
- 4 cloves garlic (minced)
- 1 cup white wine (or chicken stock/broth)
- 1/4 cup fresh squeezed lemon juice
- 1/4 cup capers (drained)
- fresh parsley (optional, garnish)
- 2 tablespoons heavy cream (more or less can be used depending on taste preferences)
Instructions
- Combine the almond flour, salt and pepper on a plate or in a shallow bowl. Dredge the chicken in the flour mixture and place on a second plate.
- Heat 1 tablespoon of the butter and 1 tablespoon of the olive oil in a large skillet over medium-high heat. Once the butter-oil mixture is hot and sizzles when drops of water are sprinkled over it, add half of the chicken.
- Cook until golden brown, about 2-3 minutes, then flip and cook an additional 2 minutes or until the bottom is golden brown and the chicken is cooked through. Remove to a clean plate. Repeat with the second half of the butter, olive oil and chicken.
- Reduce the heat to medium and add 1 tablespoon of butter to the pan. Once melted, add the shallots and garlic and cook until softened, about 2 minutes.
- Slowly pour in the wine, raise the heat, and bring to a boil. Reduce by half, scraping up any browned bits.
- Once reduced, add the lemon juice, capers and heavy cream. Stir well.
- Place the chicken and any accumulated juices back into the pan to warm through.
- Serve the chicken topped with spoonfuls of the piccata sauce and garnished with fresh parsley, if desired.
Video
Notes
Tips and Techniques
- To lower the net carbs in this recipe even more, you can eliminate the shallot and/or almond flour. If you eliminate the almond flour, simply pan sear the chicken seasoned with salt and pepper in the skillet.
- You can use chicken stock or, even better, chicken bone broth instead of white wine. I have also made this recipe using a dry sherry wine and it was delicious!
- Store leftovers separately in an airtight container in the refrigerator. Use within 3-4 days.
Nutrition
Serving: 1serving | Calories: 500kcal | Carbohydrates: 8g | Protein: 40g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 142mg | Sodium: 799mg | Potassium: 721mg | Fiber: 2g | Sugar: 2g | Vitamin A: 439IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 2mg