This Chicken in a Lemon Cream Sauce is a riff on a classic Italian dish known as Chicken Piccata. Traditionally, it is made by dredging the chicken in flour, but I’ve keto-
Make this dish with chicken breasts or tenders. If the breasts are really thick, slice them horizontally to make them thinner and quicker cooking. Get your pan nice and hot with the olive oil, and sear the chicken breasts until lightly browned. Don’t worry, they’ll finish cooking in the sauce.
What to Serve with Chicken in a Lemon Cream Sauce
I love to serve this dish with a nice green veggie and a salad. Last night it was Caesar salad and wilted kale, and my non-keto family at it with buttered egg noodles. Other great choices are asparagus, green beans, or even sauteed red and yellow peppers.
The cream in the sauce makes this Chicken in a Lemon Cream Sauce dish not a great contender for freezing (cream does funny things in the freezer), but you could make a double batch and freeze it before thickening the sauce and adding the cream.
This dish takes a bit longer to prepare, so don’t think to have it on the table in under 30. However, it is so tasty, and if you double the recipe you can have enough for dinner-or lunch-the next day. I always make extra pasta, too, because
Make a double batch of this Chicken in a Lemon Cream Sauce dish, and you’ll have a meal for the next night or later on in the week. Yum!
Chicken in a Lemon Cream Sauce
- 4 each chicken breasts skinless and boneless
- 2 tbsp olive oil
- 1 each shallot diced small
- 1 clove garlic minced
- 1/4 cup dry white wine
- 2 cups chicken stock salt-free, fat-free
- 3 tbps capers drained
- 1/4 cup marinated artichoke hearts cut small if large
- 2 tbsp lemon juice
- 1 tbsp cornstarch mixed with 2 tbsp cold water in a small bowl
- 1 cup heavy cream
- chopped parsley and lemon for garnish
- 1/2 cup diced tomatoes for garnish
- Rinse the chicken breasts. If they are very thick, carefully slice in half horizontally, creating two thinner chicken breasts. Season with salt and pepper, and heat the olive oil in a sautee pan.
- Working in batches, brown the chicken breast over fairly high heat for 3-4 minutes per side. Don’t overcrowd the pan or it’ll steam. You’ll finish cooking the chicken in the sauce. Set it aside when brown.
- With the pan still hot, sautee the chopped shallots and garlic in the chicken drippings for 2-3 minutes, then deglaze the pan with the white wine. Add the white wine at once, and reduce the heat to let the white wine simmer and reduce until it only a thin layer remains in the pan.
- Add the chicken stock, lemon juice, capers, and marinated artichoke hearts. Let simmer for about 5 minutes to reduce. Add the chicken to the pan and continue cooking at a bare simmer until the chicken reaches an internal temperature of 165-F or until the chicken is white and glossy, and no longer pink inside.
- Turn the heat down and add the cornstarch and water mixture to slightly thicken the sauce. Bring the pan back to a boil and stir thoroughly. Add the cream, heat through and serve with chopped parsley and diced tomatoes.
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.