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–+ servings

Low Carb Chiken Piccata

Marla Hingley
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Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 8 chicken thighs can use bone-in or boneless
  • ½ tsp pepper
  • 3 Tbsp olive oil
  • ½ cup dry white wine
  • 2 Tbsp capers drained
  • 4 cloves garlic minced
  • 1/2 tsp dried thyme
  • ¾ cup GF chicken stock
  • 1 ½ Tbsp lemon juice
  • 2 Tbsp cold butter cut into pieces

Instructions
 

  • Heat oil in a large skillet or Dutch oven over med-high heat then add chicken. Cook for 5 minutes skin side down or until nicely browned, then flip.
  • Add wine, allow to cook until reduced by half, then add remaining ingredients except lemon juice and butter. Bring to boil, reduce to medium heat, cover and cook until chicken is fully cooked (15-20 minutes for boneless,30-40 for bone-in).
  • Once chicken is cooked, remove and set aside on plate. Bring liquid to boil and allow to reduce by half. Stir in lemon juice and butter, continue to stir until sauce thickens. Season to taste with salt if needed.

Notes

Boneless chicken you an use a skillet, but for bone-in chicken a Dutch oven is best (keeps it from drying out with increase in cooking time).
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