Keto Chicken Piccata Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless, skinless chicken breasts (about 700g total)</li><li class="ingredients-single-item">100g almond flour</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp dried Italian herbs</li><li class="ingredients-single-item">1/2 tsp sea salt</li><li class="ingredients-single-item">1/4 tsp black pepper</li><li class="ingredients-single-item">60ml olive oil</li><li class="ingredients-single-item">80g unsalted butter, divided</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">120ml chicken broth (low-sodium)</li><li class="ingredients-single-item">60ml fresh lemon juice</li><li class="ingredients-single-item">40g capers, drained</li><li class="ingredients-single-item">15g fresh parsley, chopped</li><li class="ingredients-single-item">1 lemon, sliced for garnish</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Meat mallet or rolling pin</li><li class="equipment-single-item">Large non-stick skillet</li><li class="equipment-single-item">Instant-read thermometer</li><li class="equipment-single-item">Shallow dishes for dredging</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 95°C (200°F) to keep the chicken warm between batches. Place chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1.5cm. Then slice each breast horizontally to create 8 thin cutlets. Pat dry with paper towels to ensure proper browning.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a shallow dish, combine the almond flour, garlic powder, Italian herbs, salt, and pepper. Mix well to ensure even distribution of seasonings. The almond flour provides a keto-friendly alternative to traditional wheat flour while creating a delicious golden crust.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Dredge each chicken cutlet in the almond flour mixture, pressing gently to adhere the coating evenly on all sides. Shake off any excess coating and set aside on a clean plate. The thin, even coating will ensure proper cooking and a beautiful golden color.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Heat olive oil and 30g of butter in a large non-stick skillet over medium-high heat until butter is melted and mixture is hot but not smoking. Working in batches of 2-3 cutlets at a time (to avoid overcrowding), cook the chicken for 3-4 minutes per side until golden brown and the internal temperature reaches 74°C (165°F). Transfer cooked cutlets to an oven-safe plate and keep warm in the preheated oven while you cook remaining batches.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once all chicken is cooked, reduce heat to medium-low and add minced garlic to the same skillet. Cook for 30 seconds until fragrant, being careful not to burn it. Add chicken broth and lemon juice to deglaze the pan, scraping up all the flavorful browned bits from the bottom of the skillet with a wooden spoon.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Let the sauce simmer for 3-4 minutes to reduce slightly. Add the capers and remaining 50g of butter, swirling the pan gently as the butter melts to create an emulsified, silky sauce. The cold butter enriches the sauce and gives it a velvety texture without the need for flour as a thickener.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Return the chicken cutlets to the skillet, spooning the sauce over each piece. Allow them to simmer in the sauce for 2 minutes to absorb the flavors and reheat if necessary. The chicken should be coated in the glossy sauce but still maintain its crisp exterior.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the chicken on a serving platter and pour the remaining sauce over the top. Garnish with fresh chopped parsley and lemon slices. The bright herbs and lemon complement the rich, buttery sauce beautifully. Serve immediately while hot for the best flavor and texture experience.</li></ol>