Keto Chicken Piccata with Zucchini Noodles

Ingredients

• 4 each Chicken breasts
• 1/4 cup Almond flour
• 2 tablespoons Grated Parmesan cheese
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1/2 cup Chicken broth
• 1/4 cup Lemon juice
• 2 tablespoons Capers
• 4 medium Zucchini
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Pound the 4 chicken breasts to an even 1.27 cm (1.25 cm) thickness. Season both sides of the chicken with the 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. 2In a shallow dish, combine the 1/4 cup almond flour and 2 tablespoons grated Parmesan cheese. Dredge each of the 4 seasoned chicken breasts in this mixture, ensuring they are fully coated.
3. 3Heat the 2 tablespoons olive oil and 2 tablespoons butter in a large 30.48 cm skillet over medium-high heat (approximately 190.6°C / 190°C). Cook the coated chicken breasts for 5-7 minutes per side, until golden brown and an internal temperature of 74°C is reached.
4. 4Remove the cooked chicken from the skillet and transfer it to a plate. Cover the plate loosely with foil and let the chicken rest for 5 minutes to allow the juices to redistribute.
5. 5To the same skillet, add the 1/2 cup chicken broth, 1/4 cup lemon juice, and 2 tablespoons capers. Bring the mixture to a simmer over medium heat (approximately 148.9°C / 150°C) and cook for 2-3 minutes, stirring occasionally, until the sauce has slightly thickened and reduced.
6. 6Return the 4 rested chicken breasts to the skillet, spooning the sauce over them to coat. While the chicken warms in the sauce, use a spiralizer to create noodles from the 4 medium zucchini.
7. 7Serve the chicken piccata immediately, placing each chicken breast over a bed of the fresh zucchini noodles.

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