Introduction to Chicken Piccata
Chicken Piccata is a dish that features thinly sliced chicken breast or tenders that have been lightly breaded and pan-fried. The chicken is served in a savory lemon butter sauce that is simmered with brined capers. It is a delightfully unexpected combination of flavors that is always a crowd-pleaser.
What is Chicken Piccata?
Chicken Piccata is an Italian dish that originated in the northern region of Italy. The name "piccata" refers to the Italian word for "pounded," which describes the process of pounding the chicken breast thin before breading and frying it.
Ingredients for Low-Carb Chicken Piccata
To make this delicious dish, you will need the following ingredients:
- Chicken breast: Sliced and pounded thin
- Salted butter and olive oil: The combination provides the best taste and texture
- Spices: Salt, pepper, and herbs
- Almond flour: You can also use pork rind panko for a crunchier dish, but almond flour is preferred
- Parmesan cheese: Grated, not shredded parmesan works best for this recipe
- Dry White Wine: A dry white wine is best for this recipe. Chicken broth will work as a substitute
- Freshly squeezed lemon juice and lemon wedges for serving
- Capers: Brined capers can be found near the olives and jarred artichokes at your local grocery
- Heavy Cream: This adds the perfect creamy texture to the sauce and helps to mellow the tangy lemon sauce
How to Make Low-Carb Chicken Piccata
While your dinner guests will think this is a meal you slaved over, it is actually quite simple to prepare. Here’s how:
- In a bowl, combine the almond flour, parmesan, and herbs. Dredge the thin chicken breast in the mixture and make sure it is coated well on both sides.
- Heat the butter and olive oil in the skillet. Sear the chicken about 3 minutes on each side, until golden brown. Transfer the browned chicken onto a plate.
- In the same pan, add the wine, scraping the pan to deglaze it. Add the lemon juice, capers, heavy cream, and remaining butter to the skillet and stir. When the sauce has reduced, add the chicken back to the skillet.
Substitutions and Variations
If you do not wish to use almond flour, you can use pork rind panko in its place. Additionally, if you do not want to use wine, you can use chicken broth as a substitute.
Tips for the Best Lemon Chicken
To make the best lemon chicken, keep the following tips in mind:
- The key to perfectly pan-seared, juicy chicken is to start with thin chicken breast.
- When breading the chicken, make sure it is completely covered on all sides.
- Allow the sauce to reduce and thicken a bit for the best flavor.
Serving Suggestions
My absolute favorite low-carb side dish is Garlic Butter Mashed Cauliflower. Serve the crispy chicken piccata with the sauce spooned over the cauliflower and chicken, and you have an amazing meal for under 7 net carbs. Other low-carb side dishes include:
Nutrition Information
Per serving, this recipe contains:
- Calories: 293
- Carbohydrates: 3.1g
- Protein: 19.9g
- Fat: 17.9g
- Cholesterol: 80.7mg
- Sodium: 353mg
- Fiber: 0.5g
- Sugar: 0.7g
Ingredients:
- 3 large boneless, skinless chicken breast
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4 tablespoons butter
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons capers
- 2 tablespoons heavy cream
Instructions:
- Slice the thick chicken breast as if you are butterflying, but cut all the way through. Place plastic wrap over the chicken and pound until thin.
- In a bowl, combine the almond flour, parmesan, and herbs.
- Dredge the thin chicken breast in the mixture and make sure it is coated well on both sides. Let the breaded chicken sit in the fridge 10 minutes to make sure the coating adheres well.
- Heat 1 tablespoon of the butter and all of the olive oil in the skillet. Sear the chicken about 3 minutes on each side, until golden brown. Transfer the browned chicken onto a plate.
- In the same pan, add the wine, scraping the pan to deglaze it. Add the lemon juice, capers, heavy cream, and remaining butter to the skillet and stir. When the sauce has reduced slightly, add the chicken back to the skillet and cook 2-3 minutes.
- Top with lemon wedges, parmesan, and parsley if desired.
