Low Carb Keto Chicken Piccata

4.29 from 7 votes

Prep Time 30

Cook Time 15

Servings servings

Calories 258kcal

Author Brenda Bennett/Sugar-Free Mom

Place the chicken breasts on a cutting board and slice the chicken breast halves horizontally, butterflying them open. If the pieces are still thick after butterflying, put them between two pieces of plastic wrap and pound them with a meat hammer to ¼-inch thickness. Set these aside to prepare the rest of the ingredients.
Place all the keto breading ingredients in another shallow bowl and whisk together.
Dredge the chicken in the breading mixture on both sides and set aside.
In a large skillet over medium high heat, add about 4 tablespoons of your choice of oil. Once the oil is hot, add 4 breasts to the pan or as many as you can fit without overlapping. Cook for 3-4 minutes or until chicken is nicely browned then flip over and cook for another 3-4 minutes. Remove chicken and cover to keep warm. Add 4 more tablespoons of oil and fry the remaining chicken in the same way.
Add all the sauce ingredients to the skillet, except the butter. Use a spatula to scrape all the browned bits. Simmer for 2-3 minutes or until the sauce is reduced by half. Add butter to the sauce.
Add the chicken back to the skillet and spoon the sauce over each piece. Sprinkle with fresh parsley and serve with any of the sides mentioned above.
Store any left overs in an airtight container in the fridge for up to 3 days.

Net Carbs: 2g

Nutrition info does not include the oil you choose to fry with.