Keto Chicken Piccata Recipe By Tasty

KETO CHICKEN PICCATA RECIPE BY TASTY

Keto Chicken Piccata Recipe by Tasty image

Here's what you need: chicken breasts, dry white wine, chicken stock, lemon, caper, xanthan gum, unsalted butter, olive oil, salt and pepper

Provided by Natalie Fontana

Categories Dinner

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 chicken breasts, thin-sliced
½ cup dry white wine
1 cup chicken stock
1 lemon, juice only
¼ cup caper, drained
¼ teaspoon xanthan gum
2 tablespoons unsalted butter, plus more for browning chicken
olive oil
salt and pepper, to taste

Steps:

Season both sides of each piece of chicken with salt and pepper.
In a skillet over medium high heat, melt 1 tbsp butter with 1 tbsp olive oil. Brown chicken on both sides and move to a plate. Add more olive oil or butter to the pan as needed.
Deglaze the pan with white wine and reduce by half, about 3 minutes. Add chicken stock/broth and bring to a boil. Reduce for 5-10 minutes.
Halfway through reducing, melt 1 tbsp butter in the microwave and mix in the xanthan gum. Pour the butter mixture into the pan and continue to reduce now over low heat, stirring to incorporate. This will thicken quickly. If it is too thick, add more chicken stock/broth.
Add lemon juice and capers, and continue to simmer on low for 2-3 minutes. Add 1 tbsp butter until melted and taste to check for seasoning.
Continuing on low heat, add the chicken back into the pan, turning pieces over to coat in sauce. Continue to simmer for another 5 minutes or until the chicken is fully reheated.

Nutrition Facts : Calories 580 calories, Carbohydrate 21 grams, Fat 32 grams, Fiber 1 gram, Protein 47 grams, Sugar 3 grams

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Creamy Chicken Piccata Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, all-purpose flour, olive oil, dry white wine, unsalted butter, garlic, caper, lemon juice, chicken stock, heavy cream, fresh flat-leaf parsley, angel hair pasta

Provided by Kiano Moju

Categories Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

2 boneless, skinless chicken breasts
salt, to taste
pepper, to taste
⅔ cup all-purpose flour
4 tablespoons olive oil
⅓ cup dry white wine
2 tablespoons unsalted butter
2 cloves garlic, chopped
2 tablespoons caper
3 tablespoons lemon juice
1 ½ cups chicken stock
⅓ cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
8 oz angel hair pasta, cooked, for serving

Steps:

Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
Cut each breast in half lengthwise so you have 4 pieces of chicken.
Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
Pour the white wine into the pan and cook until reduced by half, about 1 minute.
Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
Stir in the cream, then return the chicken to the pan.
Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
Serve the chicken and sauce over angel hair pasta.
Enjoy!

Nutrition Facts : Calories 908 calories, Carbohydrate 87 grams, Fat 45 grams, Fiber 3 grams, Protein 35 grams, Sugar 5 grams

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