Description
This Chicken Piccata (Keto and Gluten Free) recipe is made with thinly sliced chicken, paprika, sundried tomatoes, capers, artichokes and lemon juice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound thinly sliced chicken breast
- 2 tablespoons salted butter
- 1 tablespoon paprika
- Salt and pepper
- 4 cloves garlic, thinly sliced
- ½ cup sundried tomatoes in oil from jar
- ¼ cup drained capers
- Jucie of one lemon
- ¼ cup chopped marinated artichokes from jar
Instructions
- Pat the chicken dry with paper towels. Season with paprika, salt and pepper all over.
- In a large lidded skillet on medium-high heat, add the oil, butter and wait for the butter to melt. Toss in the garlic and cook until fragrant, about 1 minute.
- Add the chicken and brown on each side, about 2-3 minutes. Remove the chicken and set aside on a plate. You may need to do this in batches.
- Lower heat to medium heat, and toss in the sundried tomatoes, capers, lemon juice, and artichokes and stir. Cook for about 3 minutes, tossing frequently.
- Return the chicken in the skillet, reduce heat to medium low, and cover. Cook the chicken for about 7-10 minutes, until the chicken is white on the inside and the internal temperature is 165°F.
Notes
Buy thinly sliced chicken to make your life easier.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
