Recipes › Dinner

• Dinner
• 25 min
• Gluten-Free

Keto chicken piccata

Chicken cutlets in a lemon, caper and butter sauce with courgette.

Calories

383

Protein

42 g

Carbs

8 g

Fat

20 g

Per serving. Makes 2 servings.

Ingredients

• 350 g Chicken breast
• 1 tbsp Olive oil
• 20 g Butter
• 100 ml Chicken stock
• 2 tbsp Lemon juice
• 1 tbsp Capers
• 5 g Fresh parsley
• 400 g Courgette

Contains: Celery, Milk. Always check the labels of what you buy.

Method

1. Bash the chicken between sheets of baking paper to an even 1 cm thickness.
2. Heat the oil in a frying pan over a medium-high heat and fry the chicken for 4 minutes a side until cooked through. Set aside on a plate.
3. Add the stock, lemon juice and capers to the pan and bubble until reduced by half. Whisk in the butter to make a glossy sauce.
4. Meanwhile, slice the courgettes and fry in another pan for 5 minutes until golden.
5. Return the chicken to the sauce to warm through and serve with the courgettes, scattered with chopped parsley.

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