Description
A flavorful low-carb lemon chicken piccata featuring almond flour and Parmesan-coated chicken cutlets cooked to golden perfection and served with a bright, zesty lemon-caper sauce. This dish is light, quick to prepare, and ideal for both weeknight dinners and entertaining guests.
Ingredients
Chicken and Coating
- 4 boneless chicken cutlets (4 oz each)
- ¼ cup almond flour
- ¼ cup freshly grated Parmesan cheese
- ⅛ tsp salt
- ¼ tsp black pepper
For Cooking
- 4 tsp olive oil
- 4 tsp unsalted butter
Sauce
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- ¾ cup chicken stock
- 1 large lemon, juiced (about ¼ cup)
- ¼ cup capers, drained
Instructions
- Prepare Coating: In a shallow dish, combine almond flour, Parmesan cheese, salt, and black pepper. This mixture will form the flavorful crust for the chicken.
- Coat Chicken: Rinse the chicken cutlets under cold water and pat dry. Dredge each cutlet thoroughly in the almond flour mixture until fully coated. Set aside on a plate.
- Cook Chicken: Heat a skillet over medium heat and add 2 teaspoons olive oil and 2 teaspoons butter. Once the butter starts to sizzle, carefully add the chicken cutlets to the skillet without overlapping. Cook each side for 3 to 4 minutes until golden brown and cooked through. Remove chicken from skillet and keep warm.
- Sauté Aromatics: Add the remaining 2 teaspoons olive oil and 2 teaspoons butter to the skillet. Stir in the diced shallots and minced garlic, sautéing for about 3 minutes until fragrant and softened.
- Make Sauce: Pour in the chicken stock, freshly squeezed lemon juice, and drained capers. Let the sauce simmer gently for 5 minutes, allowing it to reduce by about half, intensifying the flavors.
- Finish Dish: Return the cooked chicken cutlets to the skillet and spoon the lemon-caper sauce over them. Warm through for a couple of minutes to marry the flavors.
- Serve: Plate the lemon chicken piccata and enjoy with cauliflower rice, spaghetti squash, or your favorite low-carb side dish.
Notes
- Choose low-sodium chicken stock to control sodium content.
- To make ahead, prepare the dish fully, then gently reheat covered on the stovetop or in a 250°F (120°C) oven for about 10 minutes.
- Nutrition information is approximate and may vary depending on ingredient brands and portion sizes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
