Keto Chicken Piccata

Step 1

In a shallow bowl, beat the egg white until frothy. In another shallow bowl, whisk together the nut flour, Parmesan, garlic powder, salt, and pepper

Step 2

Pat the chicken tenders dry. Dip each into the egg white, then dredge in the nut flour mixture. Place on a waxed paper lined plate.

Step 3

In a large skillet over medium heat, combine 1 1/2 tablespoon of olive oil with half a tablespoon butter. Once hot, add half of the tenders and cook until golden brown, about 3 minutes per side. Remove to a plate and repeat with another 1 1/2 tablespoons of oil, half a tablespoon of butter, and the remaining chicken tenders.

Step 4

Add the shallot and garlic to pan and cook until fragrant, about 30 seconds. Add the broth and lemon slices and bring to a simmer. Cook until thickened and reduced by half, another 7 minutes or so.

Step 5

Add the lemon juice and capers, then add remaining butter in 3 pieces. Stir until melted and smooth. If you want a thicker sauce, whisk in ¼ teaspoon glucomannan or xanthan gum. Season with salt and pepper.

Step 6

Serve the chicken over lightly steamed zucchini noodles or cauliflower rice. Spoon the sauce over the chicken before serving.