Keto Creamy Chicken Piccata with Asparagus

Name: Keto Creamy Chicken Piccata with Asparagus
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: ¾ cup blanched almond flour; salt and pepper; 24 ounce boneless skinless chicken breasts; 2 tablespoons butter; 2 tablespoons olive oil; 2 tablespoon butter; 1 medium shallot; 4 teaspoon garlic; 1 cup chicken broth; ¼ cup fresh squeezed lemon juice; ¼ cup capers; 2 tablespoons heavy cream; ¼ cup fresh parsley; 16 ounce asparagus; 4 tablespoons olive oil; 3 teaspoon garlic; 1 teaspoon lemon zest; salt and pepper

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Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 servings
Calories
760 kcal

Keto Creamy Chicken Piccata with Asparagus

Iris Warren

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This makes a total of 6 servings of Keto Creamy Chicken Piccata with Asparagus. Each serving comes out to be 760 calories, 51.5g fats, 9.1g net carbs, and 61.7g protein.

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Ingredients

Servings

Chicken:

¾ cup blanched almond flour
salt and pepper to taste
24 ounce boneless skinless chicken breasts cut thin and lightly pounded
2 tablespoons butter divided
2 tablespoons olive oil divided

Creamy Piccata Sauce:

2 tablespoon butter
1 medium shallot diced
4 teaspoon garlic minced
1 cup chicken broth
¼ cup fresh squeezed lemon juice
¼ cup capers drained
2 tablespoons heavy cream
¼ cup fresh parsley chopped to garnish

Roasted Asparagus:

16 ounce asparagus
4 tablespoons olive oil
3 teaspoon garlic minced
1 teaspoon lemon zest
salt and pepper to taste

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Instructions

Gather and prep all ingredients. Pre-heat oven to 400F.
Trim and wash the asparagus. Season with olive oil, garlic, lemon zest, and salt and pepper to taste.
Spread asparagus over a baking sheet. Optionally line with parchment paper if needed. Once oven has pre-heated, place in the oven and bake for 15 minutes.
Combine the almond flour with salt and pepper. Dredge the chicken with the almond flour mixture, coating the chicken as well as you can. Set aside.
Add half of the butter and olive oil to a pan over medium heat. Once butter is sizzling, add chicken to the pan, making sure not to overcrowd. Cook until golden brown, about 3 minutes, then flip and cook an additional 2-3 minutes or until cooked through.
Repeat this step with remaining butter, olive oil, and chicken breast. Once done, if needed, place the chicken into the oven with the asparagus to keep warm.
Reduce heat to medium-low and add butter for the sauce. Once melted, add in the shallot and garlic to sweat, about 2 minutes. Once shallot is softened, turn heat up to medium-high and add in the chicken broth. Allow mixture to boil and reduce by about half.
Once sauce is reduced, add in the lemon juice, capers, and heavy cream. Stir well, making sure to scrape any browned bits from the bottom of the pan.
Plate the chicken, asparagus, and pour sauce over as needed. Garnish with parsley and enjoy!