25 min 4
An Italian restaurant classic gets the keto treatment in this dish. The unique flavor of the capers and lemon juice pairs well with the chicken and white wine. Traditionally made with chicken breast, this recipe calls for chicken thighs to increase the amount of fat.
1 pound boneless chicken thighs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup olive oil
1/2 cup dry white wine
1 tablespoon freshly squeezed lemon juice
1 garlic clove, minced
1 tablespoon capers, chopped
3 tablespoons chopped fresh parsley
TipsZucchini Noodles are an easy pick to accompany this dish, which is usually served with pasta. Toss the noodles in a skillet with some olive oil and cook until al dente. Serve with the piccata sauce or a spoonful of sugar-free Pasta Sauce.
Directions Preparing:10 minCooking:15 min
Step 1On a flat surface, flatten the chicken thighs with a meat tenderizer until they are ¼ inch thick. Season with the salt and pepper.
Step 2In a large skillet over medium heat, heat the olive oil for about 1 minute. Place two chicken thighs in the pan. Cook for about 4 minutes per side. Remove to a plate. Repeat, two at a time, with the remaining thighs. Set aside.
Step 3Using the same skillet, increase the heat to high. Add the white wine, lemon juice, garlic, and capers. Stir the sauce, scraping any browned bits from the bottom of the pan. Bring to a boil. Cook for 1 minute.
Step 4Add the chicken back into the pan. Heat in the sauce for 1 minute.
Step 5Add the parsley and stir to incorporate before serving.
Nutrition Facts (per serving of 4:1)