Low-Carb Chicken Piccata

Sauces are the stars of any dish. My healthy Low-Carb Chicken Piccata recipe is delicious, full of healthy fats, and easy to make. Skinless, boneless chicken breasts are a great source of protein, but we need healthy fats for optimal human health, and white chicken meat has none. Healthy fats, like those found in grass-fed butter, ghee and animal fats contain higher amounts of omega-3 fatty acids that support gut, brain and skin health. This healthy piccata recipe is also free of flours, making it a great dinner option for those eating a low-carb, keto, paleo or grain-free lifestyle. Eating more protein and healthy fats keep you satiated and nourished, helping you maintain stable blood glucose levels, manage optimal weight and crush sugar cravings. All of those benefits will help you avoid insulin resistance, one of the components of metabolic dysfunction.

Serves 2-3

Ingredients

  • 2 lbs. pasture-raised boneless skinless chicken breasts pounded to 1/2” thickness (or purchased thin-sliced)

  • Sea salt and black pepper to taste

  • 6 T. grass-fed butter or ghee, divided into 2

  • 4 cloves garlic minced (optional)

  • 1/2 c. chopped onions (optional)

  • 1/2 c. chicken broth*

  • 1/2 c. dry white wine

  • Juice of 2 lemons

  • 1/3 c. heavy whipping cream or unsweetened, full-fat coconut milk or cream

  • 2 t. dijon mustard

  • 1/4 c. capers, drained

    Directions

  • Heat up a large saute pan over medium heat.

  • Salt & pepper both sides of the chicken.

  • Add half of the butter or ghee.

  • When butter is melted, add the chicken and cook for 3-4 minutes per side.

  • Remove chicken from the pan and set aside.

  • Add the rest of the butter, onions and garlic (if using) and saute for 3-4 minutes over medium heat until translucent.

  • If not using the garlic and onions, add the butter and the rest of the ingredients.

  • If using the garlic and onions, reduce the heat to medium-low after the vegetables are cooked down and add the broth and wine to the pan, continuously scraping up the bits of flavor left behind from cooking the chicken.

  • Bring to a boil, then reduce for 3 minutes.

  • Add the lemon juice, cream or coconut milk, dijon mustard and more salt and pepper until desired flavor is reached.

  • Cook the sauce for 5 minutes over medium-low and then add the chicken back in and let it simmer for 3-5 minutes.

  • Serve immediately.

    Serving suggestions:

  • over shirataki noodles for a low-carb version

  • as is for a keto-carnivore version

ProteinsKristin Smithgluten free, keto, low carb, grain-free, flour-free, paleo