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sautéed chicken cutlets with lemon butter caper sauce, served with blistered tomatoes and green beans

Chicken Scallopini


  • Author: Kyndra Holley
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This keto Chicken Scallopini with Tomatoes is the perfect quick and easy one pot meal. Thin, tender chicken cutlets, pan-seared to perfection and cooked in a lemon butter, caper sauce, with blistered tomatoes and fresh parsley. It can be ready and on the table in less than 30 minutes.


Ingredients

Scale
  • 1 ½ pounds chicken cutlets, or thinly sliced chicken breasts (I get my organic, free-range chicken here)
  • sea salt and black pepper 
  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 2 tablespoons capers
  • 1 cup chicken stock
  • 2 tablespoons lemon juice
  • 20 mixed color grape or cherry tomatoes
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Season the chicken generously on both sides with salt and pepper. 
  2. Heat the olive in a large sauté pan over medium-high heat. Add the chicken to the pan and cook until browned on both sides and cooked through, about 2 to 3 minutes per side. Remove from the pan and cover to keep warm. 
  3. Reduce the heat to medium and to the same pan, add the butter and the capers. Cook until the capers are hot and sizzling. 
  4. Add the chicken stock and lemon juice to the pan, and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom of the pan. 
  5. Increase the heat to medium-high and bring to a boil. Boil until the sauce has reduced by one third.
  6. Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.
  7. Add the chicken back to the pan and spoon the sauce over top. Garnish with fresh parsley.

Notes

  • Net carbs per serving: 3g
  • Storage: Store leftovers in the refrigerator for up to 4 days.
  • Reheating: Reheat in the microwave, or on the stovetop in a skillet.
  • Category: Main Dishes
  • Method: Sautéed
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 347
  • Fat: 12g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 22g

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