Chicken Piccata with Artichokes and Zoodles
Keto friendly with zucchini noodles or full on carbs with angel hair pasta, this dish is a flavor bomb that you just have to try!
I’m a sucker for dishes that call for things like white wine, artichokes, lemon and capers. Boom! This one has all of those. I have been making this for years and now make extra because the leftovers are just even better the next day.
The cheffy secrets you knead to know….
The French use “kneaded butter” to thicken sauces and stews. What is that you ask? It is when you mix equal parts of flour and room temperature butter and add it to your sauce to thicken it. In this recipe, I reserve some of the same seasoned flour to dredge the chicken and add to the kneaded butter for extra flavor. No lumps, just creamy, luscious sauce.
The next cheffy thing to do is to pound the chicken tenders until they all are a consistent thickness to ensure even cooking. This also helps make the chicken fork-tender. I just put them between two pieces of plastic wrap and get out my inner frustrations on them!
One last tip about cooking zucchini noodles.
If you have had tasteless, runny zucchini noodles in the past it is because they weren’t cooked properly. Zucchini throws off so much moisture. The secret is to cook it longer and with high heat in order to absorb all of that liquid. It is basically an indestructible veggie, so have at it!
Chicken Piccata with Zucchini Noodles
Ingredients
- 1 lb Chicken tenders pounded to 1/4 inch thickness
- 3 Tbsp All Purpose Flour almond flour for Keto
- 1 zest Zest of one lemon
- 1/2 tsp garlic powder
- 1/2 tsp Kosher salt
- 1/2 tsp Ground black pepper
- 3 Tbsp Olive oil
- 1/2 cup Shallot finely chopped you can substitute onion
- 3 cloves Garlic finely chopped
- 3/4 cup White wine
- 1/4 cup Lemon juice fresh squeezed
- 2 large Zucchini spiralized
- 14 oz Quartered artichoke hearts in brine drained
- 3.5 oz Capers drained
- 1/4 cup Chicken stock
- 1 Tbsp butter room temperature
Instructions
- Pound the chicken tenders to 1/4 inch thickness.
- Combine the flour, lemon zest, garlic powder, salt and pepper on a plate. Take 1 tablespoon of the flour mixture in a small dish and mix it together with the the room temperature butter and set aside. Dredge the chicken tenders in the flour mixture left on the plate and set aside.
- Heat olive oil in a very large skillet until very hot. Add the chicken tenders and cook for two minutes on each side. The tenders should be a buttery golden color, but won't be cooked through. Remove them and set aside.
- In the same skillet add the onion and cook until translucent, about 3 minutes. Add the garlic and cook one more minute. Add the wine and lemon juice and cook until reduced by half, about 7 minutes. Sauce will be slightly thick.
- Add the zucchini noodles to the skillet and toss to coat. Cook on high heat for 10 minutes uncovered. Reduce heat and add the chicken stock and the flour/butter mixture stirring continuously to combine. Add the drained artichokes and capers and stir to combine.
- Nestle the chicken tenders back in the skillet. Turn heat down to low and simmer for 10 to 15 minutes.
- Serve chicken over the noodles and sprinkle with parmesan cheese.
Notes
