Creamy Keto Lemon Chicken Piccata

Creamy Keto Lemon Chicken Piccata

Ingredients

• 6 chicken thigh fillets ((or 2 large chicken breasts, butterflied))
• 2 tsp garlic powder
• 1 tsp onion powder
• 150 g butter
• 50 g olive oil
• 100 g lemon juice ((or 2 large chicken breasts, butterflied))
• 80 g capers
• 300 g chicken broth ((or 2 large chicken breasts, butterflied))
• 1/2 tsp xanthan gum
• 1/2 cup parsley leaves ((or 2 large chicken breasts, butterflied))
• 2 cup mixed salad greens

Instructions

1. Instructions Preheat oven to 200℃.
2. Prepare baking tray with baking paper. Place thicken thighs or breast on baking tray and season with garlic and onion powders.
3. Cook in oven 15 minutes, turning half way through.
4. Meanwhile while the chicken is cooking start your sauce THERMOMIX Add half the butter and oil and cook 4 minutes/98℃/speed 1. Add lemon juice, capers, and stock.
5. Cook 5 minutes/98℃/speed 1. Add other half of butter, xathan, and chicken.
6. Cook 5 minutes/98℃/reverse/stir. Serve with fresh parsley over chicken and a mixed greens CONVENTIONAL To large frypan add half the butter and oil and fry until starts to foam. Add lemon juice, capers, and stock.
7. Simmer 5 minutes. Add other half of butter, xanthan, and chicken.
8. Simmer 5 minutes until sauce thickens. Serve with fresh parsley over chicken and a mixed greens.