KETO CHICKEN PICCATA

 INGREDIENTS

  • 4 Chicken thighs, boneless and skinless
  • 2 ounces Parmesan cheese, finely grated
  • ½ teaspoon Salt
  • ½ teaspoon Pepper
  • 3 tablespoons Butter, divided
  • 2 tablespoons Olive oil
  • 2 tablespoons Shallot, finely diced
  • 3 cloves Garlic, finely minced
  • 2 tablespoons Lemon juice
  • 1 cup White wine
  • 3 tablespoons Capers
KETO CHICKEN PICCATA


INSTRUCTIONS

  1. Prepare the chicken thighs by trimming off any excess fat. Lay them on a flat surface and cover with a piece of plastic wrap. Use a mallet to pound the chicken to approximately ½ inch thickness.
  2. Place the finely grated Parmesan cheese, salt, and pepper on a plate and toss together to combine. Press each chicken thigh into the cheese mixture coating it in cheese. Set aside.
  3. Place 1 tablespoon of butter and the olive oil in a large skillet and heat over medium high heat. Once hot add the chicken thighs and cook for approximately 3 minutes on each side, until the outside of golden brown. Set cooked chicken aside.
  4. Add the shallots, garlic, capers, and the remaining butter to the skillet and cook for approximately 3 minutes.
  5. Add the white wine and lemon juice and continue to cook, scraping up any browned bits from the bottom of the pan. Cook for 5 minutes before returning the chicken to the skillet and continuing to cook for 5 – 7 minutes, or until the internal temperature of the chicken is 165 degrees F.
  6. Serve immediately.

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