Keto Chicken Piccata

Ingredients:

4 chicken breasts pounded thin
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons butter
2 tablespoons avocado oil or neutral tasting oil

For sauce:
1/3 Cup finely chopped onions or shallots
2 cloves garlic
1/2 cup white wine
1/2 cup chicken broth/stock
1/3 cup fresh lemon juice from about 2 lemons
2 Tablespoons capers, rinsed
2 tablespoons cold butter
parsley for garnish

Directions:

Pound chicken with a meat tenderizer. Season both sides with chicken with salt and pepper.

In a large skillet over medium high heat, melt 2 tablespoons of the butter with 2 tablespoons avocado oil. When butter and oil start to sizzle, add chicken and cook for 2 minutes on each side.

Remove and transfer to plate. Repeat, adding more oil and butter as needed, until all the chicken is cooked.

In the same pan, sauté onions, and garlic over medium heat (about 5 min) until tender, add wine and bring to a low boil, then add the broth and reduce by half.

Add the lemon juice, and capers to the same pan. Bring to boil, scraping up brown bits from the pan for extra flavor.

Return all the chicken to the pan and simmer for 2 minutes.

Transfer chicken to a platter.

Take the skillet off the heat and add cold butter to sauce and whisk vigorously.

Pour sauce over chicken and garnish with parsley.

Servings: 4

Nutritional Information: Calories: 367, Fat: 16g, Carbohydrates: 2g, Fiber: 1g, Protein: 49g

Calories: 367kcalCarbohydrates: 2gProtein: 49gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 152mgSodium: 1086mgPotassium: 920mgFiber: 1gSugar: 1gVitamin A: 157IUVitamin C: 8mgCalcium: 24mgIron: 1mg