You can enjoy the traditional tastes of chicken piccata with a keto twist. This baked lemon artichoke chicken piccata is low in carbs and paleo-friendly. It has tender chicken breasts covered in a tangy lemon-caper sauce with artichoke hearts that add flavor. It tastes great and filling, and it's great for a healthy dinner.
Ingredients: 4 chicken breasts. Salt and pepper to taste. 1/4 cup almond flour. 2 tablespoons olive oil. 3 cloves garlic, minced. 1/2 cup chicken broth. 1/4 cup lemon juice. 1/4 cup capers, drained. 1/2 cup artichoke hearts, chopped. 2 tablespoons fresh parsley, chopped. Lemon slices for garnish.
Instructions: Warm the oven up to 190C 375F. Add salt and pepper to the chicken breasts, and then cover them with almond flour. Put olive oil in a pan and heat it over medium-high heat. It takes about three to four minutes per side to brown the chicken. Take it out of the pan and set it aside. Add minced garlic to the same pan and cook for about one minute, until it smells good. Add the lemon juice and chicken broth. Bring to a simmer and scrape the pan's bottom to get rid of any browned bits. Add the artichoke hearts and capers and mix them in. Add the chicken back to the pan and cover it with sauce. Put the skillet in an oven that has already been heated up and bake for 20 to 25 minutes, or until the chicken is fully cooked. Before serving, top with lemon slices and fresh parsley.
Prep Time: 15 minutes
Cook Time: 30 minutes
bau mit









