The sauce is strong, so no need to drown it. Place a cooked chicken breast beside it, then spoon sauce over the chicken and the pasta. Right at the end, cook angel hair until al dente-do not overcook! With tongs, place a medium-sized mound of pasta on a plate. Expect the sauce to have a real tang to it counter it with a little more broth and cream if it's too strong! Sprinkle in some chopped parsley and stir. Taste and adjust seasonings or other ingredients. Whisk together and allow to cook for a couple of minute until sauce thickens. Sprinkle in a little salt and pepper as it's cooking. Allow sauce to cook and bubble and thicken until reduced by about half. Whisk the sauce, scraping the bottom of the pan. Pour in wine and chicken broth, and squeeze in the juice of two lemons. Decrease heat as needed! After removing the chicken, have the heat on medium to medium-low. Fry the other two breasts until golden, monitoring the oil/butter mixture to make sure it doesn't burn. Remove to a plate, then add the other 2 tablespoons each of butter and olive oil. Fry two of the chicken breasts at one time until golden brown on both sides, about 3 minutes on each side a little longer if breasts are thicker, a little shorter if breasts are thinner. Heat 2 tablespoons butter and 2 tablespoons of oil in a large skillet over medium-high heat. Sprinkle with salt and pepper on both sides, then dredge in flour.

If chicken breasts are overly thick, pound until slightly flattened. Have a pot of water simmering for the pasta. This is how you make Chicken Piccata when you’re out of capers and you have a pathological fear of cooking anything without adding heavy cream.When done, remove onto a clean plate to rest. I ended up cooking in two batches, three pieces per batch. Work in batches and add extra oil when needed. When the skillet is hot, cook the chicken for 3-4 minutes on each side or until golden brown and cooked through. Heat over a medium heat.īread the chicken on both sides. On a large plate, combine the protein powder, almond flour, and salt with black pepper to taste.Īdd olive oil to a large non-stick skillet so it covers the bottom with a thin layer. You can also use avocado oil or refined coconut oil, if you like. Olive oil - I always use mild to extra mild olive oil in my recipes to avoid any bitterness that can come with using extra virgin olive oil. Even though this gluten-free chicken piccata recipe is far from a traditional recipe, lemons and capers are what make this dish taste more authentic. Lemon juice and capers - Without these, you'll end up with fried chicken schnitzel. Unsalted butter - I use it to cook my aromatics in – butter also acts as a thickening agent for the sauce.Ĭhicken stock - This is the chicken piccata sauce's body, so make sure you like the taste of the stock you're going to use! Onions and garlic - Those are common ingredients that are used to make a piccata sauce.

However, I don't like my low carb chicken piccata to be too crispy, so I blend in some almond flour that offers a nice nutty flavor while softening the crust. Protein powder (I use whey protein powder) is amazing when you want to add some crispiness to your keto breading (so you can use only that if you want a really crispy shell on your chicken). Unflavored protein powder and almond flour - I really like to use these two ingredients for keto dishes that call for breading, like in this KETO CHICKEN NUGGETS recipe.

A little bit of garlic powder and/or onion powder will fit well – for extra spiciness, add some white pepper and cayenne pepper. Seasoning - I use salt and freshly ground black pepper, but you can add other spices of your choice. If you use frozen chicken, make sure that you thaw it completely before cooking. You can slice them in half horizontally by yourself or buy pre-sliced ones. Chicken - Use fresh skinless chicken breasts.

Chicken piccata without capers