Keto Dairy Free Chicken Piccata with Broccolini
Ingredients
- 1/4 cup Lemon juice
- 1/2 tsp. Salt
- 2 tsp Garlic
- 2 tbsp Capers
- 2 tbsp Avocado oil
- 1/2 cup Cashew cream
- 1/4 tsp Pepper
- 1/4 1/4 Parsley
- 1 tsp Italian Seasoning
- 4 large Chicken breasts
- 1 bunch Broccolini
- 1 tbsp Ghee
- 1/2 cup Almond flour
- 1/2 cup Chicken bone broth
Instructions
In a shallow dish, combine almond four, Italian seasoning, salt, and pepper.
Carefully flatten chicken breasts with a rolling pin. Dredge chicken breasts in the almond four mixture, shaking off any excess.
In a large skillet, heat avocado oil over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until cooked through. Remove chicken from skillet and set aside.
In the same skillet, add lemon juice, chicken broth, cashew cream, and capers. Bring to a simmer and cook for 2-3 minutes, stirring often, until slightly reduced.
In a separate skillet, heat ghee over medium heat. Add broccolini and sauté for 4-5 minutes, until tender-crisp.
To serve, place chicken breasts on a plate and top with lemon caper sauce. Serve broccolini on the side and garnish with chopped parsley.
Notes
Per serving: 31.6g protein, 27.3g fat, 13g carbs