This is one of my favorite Keto meals. It is very tasty!
2 boneless skinless chicken breasts
½ cup grated parmesan cheese
4 Tablespoons salted butter
2 Tablespoons olive oil
1 cup heavy whipping cream
½ a small jar of capers
3 lemons zested and juiced
2 Tablespoons of chopped parsley
Cut the chicken breasts in half to make them thin. Salt and Pepper them. Whisk an egg in a bowl. Put the Parmesan cheese on a plate. Dredge each piece of chicken in the egg and then place them into the Parmesan cheese to coat them on both sides.
In a large skillet on Medium-High heat, melt 2 Tablespoons of butter and add 2 Tablespoons of olive oil. Add your Parmesan-crusted chicken breasts to the pan and cook until they are cooked through and golden brown. Set your cooked chicken aside and add the heavy cream, lemon juice and capers to the pan. Lower the temperature to Medium-Low. Scrape up any bits from the bottom of the pan. Let simmer for a few minutes and then stir in the remaining 2 Tablespoons of butter. Once the butter is melted in, add the chicken back to the pan to warm it up.
I love to serve this with mashed cauliflower to soak up the delicious sauce. Top with the lemon zest and parsley to serve.
I use an app called Cronometer to figure out what the net carbs are in my dishes. I highly suggest downloading it. This recipe ends up being just under 8 net carbs per serving for us. That is for the chicken and the sauce.
I hope you guys enjoy it as much as I do!!