Method

Prep the Chicken: Season both sides of the chicken cutlets with salt. Spread almond flour on a plate. Dredge each chicken cutlet in the almond flour, shaking off any excess.

Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets in batches and cook for about 4 minutes on each side, or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Make the Sauce: Reduce the heat to medium-low. In the same skillet, melt the butter, then add chicken broth, capers, lemon juice, and apple cider vinegar. Stir and simmer for 5 minutes until the sauce slightly thickens. Season with salt and pepper.

Finish the Dish: Return the chicken to the skillet and spoon the sauce over it. Cook for another minute to heat through.

Serving with ideas: Cauliflower Rice, Keto-Friendly, Mashed Cauliflower, Keto-Friendly, Zoodles, Keto-Friendly, Vegetable Pasta, Keto-Friendly, Roasted Vegetables, Keto-Friendly, Zucchini Fritters, Keto-Friendly or Green Salad, Keto-Friendly.

Refrigerating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth if needed to loosen the sauce.

Freezing: Freeze chicken piccata without the sauce for best results. Place cooled chicken cutlets in a freezer-safe container or bag and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet. Make the sauce fresh for best texture and flavor.