Sara Louise's Valentines Day Chicken Piccata
This chicken piccata recipe is: keto-friendly, low-carb, gluten-free, grain-free with no added sugar.
- 4 Skinless and boneless chicken thighs
- ¼ cup Olive oil
- ¼ cup Heavy cream
- Kosher salt and pepper
- ½ cup Chicken stock
- ¼ cup White wine
- ¼ cup Fresh parsley chopped
- 1½ Unsalted butter
- ¼ cup Lemon juice
- ¼ cup Brined capers
Season the chicken thighs generously with the kosher salt and pepper.
Now heat the olive oil and add 2 tablespoons of the butter into a pan on a medium-high heat setting.
When the butter starts to sizzle, add the chicken thighs to the cooking pan and let them cook on for about 5 minutes while turning evenly. Then remove the chickens and place aside.
Add the white wine or stock if you prefer to the cooking pan and let it reduce halfway.
Add the lemon juice, stock, and capers to the pan and continue to cook the keto chicken piccata.
Bring to a boil and scrape any chicken bits off of the bottom of the pan, reduce heat to a low setting and return the chicken to the pan for another 5-6 minutes.
Return the chicken back to the plate with the pan still on the hob stove. Mix in in the heavy cream and also add the remaining butter. Season the pmix with a small pinch of kosher salt and pepper.
Finally to finish the dish pour the sauce over the chicken.
Garnish the meal with the parsley as you see fit, you should have a romantic keto chicken piccanta dinner ready to serve to your loved one. Way to go if you did this correctly!
NOTE: For thicker thighs, consider pounding the chicken meat to flatten for faster cooking in the pan.
This tasty keto chicken piccanta comes alive on Valentines Day with these exciting range of cooking accessories.
Calories: 238kcal | Carbohydrates: 3g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Cholesterol: 129mg | Sodium: 455mg | Potassium: 366mg | Sugar: 1g | Vitamin A: 575IU | Vitamin C: 11.4mg | Calcium: 29mg | Iron: 1.5mg