Keto Chicken Piccata
Despite how complicated making Chicken Piccata might seem at first, it's really easy to make, and it's actually kind of hard to mess it up. Make sure though that you use a good non-stick skillet, or else you will be ripping the chicken cutlets off of it when you go to flip them despite browning them in butter and olive oil. I'm speaking from experience on that one, as you don't want to rip off the delicately coated Whey Protein Isolate and Parmesan Cheese on the outer layer.
Ingredients
- 2 pounds Chicken Breast Sliced in Half
- 1/2 Cup Chicken Bone Broth
- 1/2 Cup Dry White Wine or White Wine Vinegar
- 1/4 Cup Capers Drained
- 4 tbsp Grass-Fed Salted Butter
- 3 tbsp Whey Protein Isolate unflavored
- 3 tbsp Parmesan Cheese Grated
- 2 tbsp Olive Oil
- 1 tsp Granulated Garlic
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp Ground Black Pepper
- 1/2 Lemon Juiced
For Topping
- Parmesan or Romano Cheese Freshly Grated
Instructions
- Slice the chicken in half like a hamburger bun, so that you form chicken cutlets that are between 1/2″ to 3/4″ thick.
- Season the Chicken Breast with Salt, Pepper, and Garlic Powder
- In a Medium Bowl mix together the Whey Protein Isolate and the Grated Parmesan Cheese
- In a Large Non-Stick Skillet warm up 1 TBSP of Butter and 1 TBSP of Olive Oil on Medium-High Heat.
- When the butter and oil mixture is ready, coat the Chicken Breast in the Whey and Cheese mixture and place immediately into the skillet.
- Cook for 3 to 4 Minutes per side, and then remove from the skillet and set to the side on a plate while we prepare the sauce.
- In the same Large Non-Stick Skillet over Medium-High Heat place 3 Tablespoons of Butter, 1 Tablespoon of Olive Oil, 1/2 Cup White Wine Vinegar, 1/2 Cup Chicken Broth or Stock, 1/4 Cup Capers, 1/2 Lemon (Juiced), and cook for 5 to 6 minutes, or until the sauce has reduced to your personal liking. The sauce should reduce to about 50% of it’s original volume give or take your own preference.
- After the sauce has reduced, carefully place the Chicken Breast back into the pan and simmer on Medium-High Heat again for about 5 more minutes.
- Serve immediately, and spoon the capers and remaining sauce on top of the Chicken Piccata once plated, and serve with optional Parmesan or Romano Cheese on top if desired. (The Cheese adds a sharp taste to the pallet, which is a great compliment to the flavors of this dish, so I highly recommend it).