Keto Tuscan Chicken Piccata

Ingredients

• Fresh parsley (2 tablespoons, finely chopped)
• Unsalted butter (4 tablespoons)
• Capers (3 tablespoons, drained)
• Lemon juice (2 tablespoons, freshly squeezed)
• Chicken broth (1/2 cup)
• Garlic (2 cloves, minced)
• Olive oil (2 tablespoons)
• Black pepper (1/2 teaspoon, freshly ground)
• Salt (1/2 teaspoon)
• Almond flour (1/2 cup)
• Chicken breasts (4, boneless and skinless)

Instructions

1. In a shallow dish, combine almond flour, salt, and black pepper. Mix well.
2. Dredge the chicken breasts in the almond flour mixture, ensuring they are well-coated. Shake off any excess.
3. Heat olive oil in a large skillet over medium-high heat.
4. Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Once cooked, remove the chicken from the skillet and set aside.
5. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
6. Add chicken broth, lemon juice, and capers to the skillet. Stir well to combine and bring the mixture to a simmer.
7. Let the sauce simmer for 2-3 minutes, until slightly reduced.
8. Stir in the butter, allowing it to melt and fully incorporate into the sauce.
9. Return the chicken breasts to the skillet, basting them with the sauce. Cook for an additional 2-3 minutes, or until the chicken is cooked through.
10. Just before serving, garnish the dish with fresh parsley. Serve hot and enjoy your Tuscan indulgence!