Name: Chicken Piccata alla Veneziana (Low-Carb, High-Protein)
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 1.5 lbs); 1/2 cup almond flour; 2 tablespoons olive oil, plus more for finishing; 3 cloves garlic, finely minced; 1/2 cup dry white wine; 1/4 cup fresh lemon juice (about 2 lemons); 2 tablespoons capers, rinsed and drained; 1/4 cup chopped flat-leaf parsley; 1/4 cup pitted green olives, chopped; Salt and black pepper, to taste

Chicken Piccata alla Veneziana (Low-Carb, High-Protein)

finack

This Italian-inspired Chicken Piccata alla Veneziana puts a Venetian spin on the classic by incorporating briny green olives and using almond flour for a low-carb, gluten-free crust. The technique of finishing with a drizzle of high-quality olive oil and a vibrant sprinkle of parsley brings freshness and a restaurant-quality gloss. Capers, garlic, and lemon juice create a tangy, bright pan sauce that soaks into the crispy chicken, making every bite juicy and satisfying. With plenty of protein, bold flavors, and a quick cook time, this dish is perfect for a weeknight Italian feast that feels special but is easy enough for any home cook.

Ingredients

Instructions

Pat chicken breasts dry. Place between sheets of parchment and pound to even 1/2-inch thickness. Season both sides with salt and pepper.
Spread almond flour on a plate. Dredge each chicken breast lightly in almond flour, shaking off excess.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.
Add minced garlic to the pan and sauté for 30 seconds until fragrant. Pour in white wine, scraping up browned bits. Simmer 2 minutes.
Stir in lemon juice, capers, and chopped olives. Simmer 2-3 minutes until slightly thickened. Return chicken to the skillet and turn to coat in sauce. Simmer 1-2 minutes to heat through.
Finish with a drizzle of quality olive oil and scatter chopped parsley over the top. Serve immediately, spooning pan sauce over each chicken breast.