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Easy Keto Chicken Piccata

Easy Keto Chicken Piccata
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Indulge in the delightful flavors of Easy Keto Chicken Piccata, a quick and elegant dish that brings the essence of classic Italian cuisine to your dinner table without compromising on health. Packed with juicy chicken cutlets coated in almond flour, this low-carb and gluten-free recipe is elevated by a zesty lemon-caper sauce that bursts with flavor. Whether you’re preparing a weeknight meal or impressing guests at a family gathering, this dish is sure to please everyone. Pair it with palmini noodles for an added touch, making this meal not only satisfying but also an ideal choice for those pursuing a keto lifestyle.

Ingredients

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  • 4 thinly sliced chicken breast cutlets
  • 1/4 cup almond flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large shallot, thinly sliced
  • 2 tsp minced garlic
  • 1/4 cup white cooking apple vinegar
  • 1 tbsp lemon juice
  • 1/2 cup bone broth
  • 1/2 cup heavy whipping cream
  • 1/4 cup capers
  • 1 can palmini linguini noodles, drained and rinsed well

Instructions

  1. Season chicken cutlets with salt and pepper.
  2. Dredge each cutlet in almond flour.
  3. Heat butter and olive oil in a skillet over medium-high heat.
  4. Cook chicken for 3-5 minutes on each side until golden brown; then keep warm.
  5. Sauté shallots in the skillet until softened, then add garlic and cook briefly.
  6. Deglaze with white cooking apple vinegar and reduce by half.
  7. Stir in lemon juice and bone broth; mix well.
  8. Whisk in heavy whipping cream until combined; add capers.
  9. Return chicken to the skillet, coating it with the sauce.
  10. Serve with warmed palmini noodles.

Nutrition

Find it online: https://www.kitchenstorydaily.com/easy-keto-chicken-piccata/