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Keto Lemon Chicken Piccata

Keto Lemon Chicken Piccata

 This savory lemon chicken piccata is made multi function skillet and couldn’t be less complicated! Perfect for weeknights and the leftovers save properly for lunch tomorrow. It’s gluten unfastened, paleo, low carb and keto. #ketorecipes #lowcarb #healthyrecipes #chickenrecipes #cooking

 Ingredients
  • 1.5 kilos boneless skinless bird breasts pounded to half of” thickness (or bought skinny-sliced)
  • Sea salt and black pepper to flavor
  • three Tbsp blanched almond flour *
  • 2 Tbsp tapioca flour
  • 3 Tbsp ghee divided
  • four cloves garlic minced
  • 1 small onion chopped (approximately 1/2 cup)
  • 1 cup chicken bone broth
  • Juice of one lemon about 2 Tbsp
  • half cup coconut cream combined before the usage of (the cream is the thick part of a chilled can of coconut milk. It can also be purchased one by one
  • 1 half of tsp stone ground mustard optional**
  • 1/four cup capers tired
  • Sea salt and black pepper to taste


 Instructions
  • Pound your hen breast to half” thickness, if vital, and reduce into cutlets. Season with sea salt and pepper on each aspects.
  • Heat a huge skillet over medium/medium-excessive warmth. In a shallow bowl, blend collectively the almond flour and tapioca* for dredging. Add 2 Tbsp of the ghee to the skillet.
  • Once the ghee is heated, gently dredge the bird, one cutlet at a time, inside the flour combination, shake off the extra, and location within the skillet. Cook approximately four mins on each side to cook via. The out of doors have to be golden brown - regulate the heat if you need to to avoid over-browning. Remove the chicken to a plate and set apart.
  • Lower the warmth to medium low and add the closing ghee. Add onions, cook dinner for a minute until translucent, then upload the garlic. Cook and stir any other minute, until softened. Add the broth and lemon juice, then boost the heat to medium and bring to a boil, stirring once in a while.
  • Cook for 3 greater minutes, then stir within the coconut cream and the mustard (if the use of). Cook and stir every other minute, then stir inside the capers. Add the chicken back to the skillet, decrease the heat to a simmer and simmer every other minute. Serve over sautéed cauliflower rice or veggie noodles. Enjoy!