Chicken Piccata with Zucchini Noodles
Chicken Piccata in a zesty white wine lemony sauce over a bed of zucchini noodles elevates this Keto friendly dish to make it one that everyone will enjoy.
Equipment
- Vegetable Spiralizer
- Meat mallet
- Large skillet with lid
Ingredients
- 2 medium Zucchini Sprialized
- 1 pound Chicken tenders pounded
- 1/2 cup Almond Flour
- 1 large Lemon Zest and juice
- 1 Tbsp Kosher Salt
- 1 Tbsp Ground Black Pepper
- 1/2 Tbsp Garlic Powder
- 2 Tbsp Olive Oil Extra Virgin
- 1 Medium Shallot Finely chopped
- 2 Large Cloves of Garlic Minced
- 1 Tbsp Red Pepper Flake
- 1/2 Tbsp Kosher salt
- 1/4 Tbsp Ground black pepper
- 1 Cup Dry White Wine
- 1 3.5oz jar Capers drained
- 1 12oz jar Artichoke Hearts roughly chopped
- 1/4 cup Parmesan Cheese Shredded
- Parsley Chopped for garnish
Instructions
- Spiralize both Zucchini and with a large knife, cut through the Zucchini noodles a couple of times to shorten their length to approximately 6 - 8 inches then set aside.
- Pound the chicken tenders until they are uniform thickness. 1/2 inch is best.
- On a plate or in a one quart plastic bag mix the almond flour, salt and pepper, garlic powder and the lemon zest until combined.
- Dredge the chicken in the flour mixture.
- Heat the olive oil in a large skillet over medium heat.
- Brown the chicken tenders 2 minutes on each side. Remove from the pan and set aside
- In the same pan, saute the shallot until translucent. About 3 minutes. Add the garlic, pepper flake salt and pepper and saute one minute more. Add the white wine and lemon juice, then add the zucchini and toss to coat. Put a lid on the pan and simmer for 20 minutes.
- Add the artichokes and capers and stir.
- Add the chicken back to the pan, nestling it into the noodles. Put the lid back on and simmer on low for 10 more minutes or until chicken is 165 degrees internal temperature.
- Place the noodles on the plate and add the chicken pieces to resemble a teepee. Sprinkle the dish with parmesan cheese and parsley.
