Chicken Piccata is a simple classic Italian dish that is traditionally served with veal but in the United States chicken is more commonly substituted. This low carb version uses almond flour and grated Parmesan instead of flour to cut the carbs and add fantastic flavor to this Keto friendly recipe. The lemon caper pan sauce is a perfect way to use our smoky chicken bone broth to bring this bright buttery recipe together. Perfect for a quick dinner you can have a classic Italian meal on the table in less than 30 minutes. The Ketologie Roasted chicken broth not only adds a beautiful golden color to the sauce but it also provides grass fed beef collagen and turmeric making this far superior to traditional chicken stock.
Pro Tip* the key to a successful butter sauce is to remove the pan from the heat before slowly whisking in your butter. If the pan is too hot the sauce will separate and become oily. If your sauce does break you can fix the sauce by turning the heat to low and whisking in 2 tbsp of heavy cream and Parmesan Cheese.
Ingredients:
2 boneless skinless chicken thighs
1 scoop Ketologie Roast Chicken Bone Broth
1 tbsp minced garlic
2 tbsp butter
2 tbsp capers
2 tbsp olive oil
½ cup water
Juice of 1 lemon
1 tbsp Dijon Mustard
1 tbsp fresh chopped parsley
2 eggs
¼ cup heavy cream
½ cup almond flour
2 tbsp grated Parmesan
Salt & pepper to taste
Instructions
Place chicken thighs in large freezer bag and tenderize using the flat side of a meat mallet until chicken thighs are of even thickness.
Prepare dry dredge by combining almond, Parmesan and salt & pepper
Prepare wet dredge by combining eggs, cream and salt & pepper
Dredge chicken thighs first in wet then dry mixture until fully coated
Cool chicken thighs over medium heat in olive oil for 2-3 minutes per side until golden
Remove chicken thighs and finish cooking in a 350 degree F. oven for 10-15 minutes until chicken internal temperature reaches 165 degrees F.
While chicken is in the oven complete the sauce by deglazing the pan with garlic, capers and the juice of one lemon
Add water and Ketologie Roast Chicken Bone Broth,
Reduce sauce by half
Turn off heat and whisk in Dijon Mustard then slowly add the butter until sauce is fully combined. Finish with fresh parsley
Remove chicken from the oven and top with lemon caper sauce.
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