Almond Flour Chicken Piccata with Lemony Butter Sauce (Gluten Free, Keto Friendly)
A Low Carb Version of Chicken Piccata, using almond flour and pecorino romano cheese.
Servings: 4
Calories: 321kcal
Ingredients
- 1 pound boneless chicken breasts 2 breasts
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 to 2 eggs beaten
- 3/4 cup almond flour
- 1/4 cup freshly grated Pecorino Romano or Parmesan Cheese
- 1/4 cup cooking oil avocado or olive oil
Lemon Sauce
- 1/2 cup white wine or chicken broth
- 2 tablespoons lemon juice
- 2 tablespoons capers
- 2 tablespoons unsalted butter
- 2 tablespoons chopped parsley for garnish
Instructions
- Butterfly the chicken breasts, by slicing horizontally.
- Place between plastic wrap and gently pound flat.
- Season with salt and pepper.
- Cut into serving size pieces.
- Mix almond flour and grated cheese.
- Dip chicken into egg and then into almond flour cheese mixture.
- Heat oil in pan to medium heat.
- Place chicken in pan (not crowding) and reduce heat to medium low.
- Each side only takes a few minutes. I use an instant read meat thermometer. Chicken must be 165 degrees F (74C).
- You may need to fry in batches.
- Drain and save oil to make sauce.
- Place chicken in warm oven while making sauce.
Lemon Sauce
- Heat (wine or broth) lemon juice and capers on medium heat, until it reduces by half.
- Add butter and stir until incorporated.
- Pour over chicken and serve immediately.
Nutrition
Serving: 14 | Calories: 321kcal | Carbohydrates: 3g | Protein: 35g | Fat: 19g | Fiber: 1g