Keto Chicken Piccata
This easy, Keto Chicken Piccata is a low carb version of a classic Italian recipe made with Parmesan crusted chicken thighs and a deliciously tangy lemon and capers sauce.
- 4 Chicken thighs boneless and skinless
- 2 ounces Parmesan cheese finely grated
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 3 tablespoons Butter divided
- 2 tablespoons Olive oil
- 2 tablespoons Shallot finely diced
- 3 cloves Garlic finely minced
- 2 tablespoons Lemon juice
- 1 cup White wine
- 3 tablespoons Capers
Prepare the chicken thighs by trimming off any excess fat. Lay them on a flat surface and cover with a piece of plastic wrap. Use a mallet to pound the chicken to approximately ½ inch thickness.
Place the finely grated Parmesan cheese, salt, and pepper on a plate and toss together to combine. Press each chicken thigh into the cheese mixture coating it in cheese. Set aside.
Place 1 tablespoon of butter and the olive oil in a large skillet and heat over medium high heat. Once hot add the chicken thighs and cook for approximately 3 minutes on each side, until the outside of golden brown. Set cooked chicken aside.
Add the shallots, garlic, capers, and the remaining butter to the skillet and cook for approximately 3 minutes.
Add the white wine and lemon juice and continue to cook, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes before returning the chicken to the skillet and continuing to cook for 5 - 7 minutes, or until the internal temperature of the chicken is 165 degrees F.
Serving: 1thigh | Calories: 500kcal | Carbohydrates: 5g | Protein: 24g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 850mg | Potassium: 313mg | Fiber: 1g | Sugar: 1g | Vitamin A: 461IU | Vitamin C: 4mg | Calcium: 189mg | Iron: 1mg