Cooktop Cove: Lemon chicken piccata with capers
By Lindsay Mattison
Have you ever had this classic Italian dish? Crispy chicken cutlets are doused in a buttery sauce that's swimming with salty capers and fresh parsley. It's rich, it's creamy, and surprisingly enough: it can be healthy and low-carb, too! The recipe below uses almond flour to bread the chicken breasts instead of the classic panko breadcrumbs and coconut cream instead of heavy whipping cream, making it keto friendly and low-carb.
This recipe certainly takes a few more steps than other dinner options, but it comes together in only 30 minutes and is totally worth the effort. The sauce is addictively good, so we won't blame you if you want to eat this a few times a week. Your friends won't believe this is both dairy-free and gluten-free!
Lemon chicken piccata with capers
10 minutes
20 minutes
30 minutes
4 boneless skinless chicken breasts, pounded flat
1/4 cup almond flour
2 tablespoons coconut oil
1/2 cup coconut cream
1/2 cup chicken broth
1 lemon, juiced and zested
1/4 cup capers, drained and rinsed
1 tablespoon chopped parsley
After pounding the chicken breasts flat, dredge them in the almond flour until they are well coated.
In a large cast iron skillet or nonstick pan, heat the coconut oil over medium-high heat. Add the chicken breasts and cook for 3 minutes a side, until golden brown.
Remove the chicken from the skillet and place them in a warm oven while you make the sauce.
Reduce the heat to low and add the coconut cream, chicken broth, lemon juice, lemon zest, and capers. Bring the mixture to a simmer and cook for 5 minutes, until thickened.
Pour the sauce over the chicken breasts and top with the chopped parsley.
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