March 05, 2022

Lower Carb Crispy Chicken with Lemon Garlic Sauce - adapted from a Chicken Piccata without Capers recipe

Double breaded chicken breasts (keto flour) - with a tangy lemon sauce

Not a great photo but I almost didn't take a picture with my phone at all because I was so busy cutting off and breaking off bits and pieces to eat... but I MADE myself take a picture so I would remember to add this recipe to my blog so I could make it again.  Many times.

Last night I heavily adapted a 'chicken piccata with lemon sauce' recipe that strangely, doesn't have capers in it.  Which is actually why it originally caught my eye because when I had seen it posted on social media, I expected to see capers.  Nope. No capers - which is good because 1)  I don't usually keep them on hand and when I do buy them, I use them once or twice and then they sit in my refrigerator forgotten for the rest of the year.  And 2) I like the taste of capers - but mentally I have a hard time eating them.  Maybe it's the texture or how they look?  If I chop them up and use them in a tartar sauce, it's all good.  If they are in a dish as a round little wrinkly ball, not-so-much.  

But it didn't matter because this recipe didn't call for them.

I wouldn't be making it as it was anyway - as it needed to be adapted since I planned to do a lower carb version.  This was just the basis for the dish I did make last night - and the inspiration for it was 'chicken piccata' without the capers. 

Lower Carb Crispy Chicken with Lemon Garlic Sauce

2-4 large skinless chicken breasts, sliced lengthwise into 2 or 3 thinner slices each
2 eggs
2 T dry white wine
2 T chicken broth or stock
2 T lemon juice
3 t fresh minced garlic
1/4 t mild hot sauce like Frank's
1/2 c King Arthur Keto Flour
1/2 c grated Parmesan
1 1/2 T dried parsley
1/2 t salt
3 T lemon juice
3 T chicken broth/stock
2 T butter
Olive Oil

Mix the eggs, wine, lemon juice, garlic and hot sauce in a shall bowl.  In a second bowl, combine the keto flour, Parmesan, parsley and salt.  

Dredge the chicken breasts in the egg mixture, then the flour mixture.  If you like breading (I do) then do it again a second time.

In a non-stick skillet, cook the chicken breasts in olive oil until they are done.  Don't crowd them, this may take 2 or 3 batches.  Remove to a plate.

In the same pan, add the butter, then the 3 T more of lemon juice and the additional 3 T chicken broth.  Bring this to a boil while stirring.  Simmer/slow boil, until it reduces to a thick sauce.  The flour from the chicken breasts help thicken it.  When it's reduced to the consistency of a nice sauce, pour over the chicken breasts.

I served with seasoned riced cauliflower (remember - low carb here - no rice).  I simply riced the fresh cauliflower in the food processor by pulsing.  When the sauce for the chicken was done, I poured it over the chicken on the plate, then (without washing the pan) brought it back to the stove and tossed the riced cauliflower in it - adding a couple pats of butter, some salt and pepper and Mrs. Dash seasoning.


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