Ketogenic Diet Recipes And Tips

Chicken Scallopini with Tomatoes – Peace Love and Low Carb


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.

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

Ingredients Notes

Ingredients for Keto Chicken Scallopini - chicken capers, lemon juice, tomatoes, parsley, salt, pepper, chicken stock

Ingredients in Chicken Scallopini with Tomatoes

  • Chicken: For this keto chicken scallopini recipe, I used chicken cutlets. You can also use chicken tenders. Scallopini is traditionally made with thinly sliced veal, but it is also delicious with chicken and pork. Try this Crispy Chicken Thigh Piccata Recipe.
  • Capers: Capers add a nice tangy, salty flavor. If you do not have any capers on hand, artichoke hearts or green olives make a great substitution. (If you are a fan of capers, check out my Avocado Feta Salsa Recipe)
  • Chicken stock: If you do not have chicken stock, you can also use beef stock, or even vegetable stock. White wine is also a great substitution.
  • Tomatoes: I used an assortment of different colored cherry tomatoes. You can also use grape tomatoes, or any small tomatoes with the skin on. You want the skin to be in tact so that you can blister the tomatoes. (Try my Balsamic Marinated Tomatoes Recipe)
  • Lemon Juice: Fresh is best whenever possible, but bottled lemon juice will also work.
  • Butter: I used salted butter for this recipe. If using unsalted, taste the finished product and add more salt, if desired.

Step by Step Instructions

chicken breasts seasoned with salt and pepper

How to make Keto Chicken Scallopini

STEP 1: Season the chicken generously on both sides with salt and pepper.

pan-seared chicken breasts, seasoned with salt and pepper, in a cast iron skillet

STEP 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. 

cast iron skillet with lemon butter sauce and capers

STEP 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. 

cast iron skillet with lemon butter sauce and capers

STEP 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. Increase the heat to medium-high and bring to a boil. Boil until the sauce has reduced by one third.

cast iron skillet with lemon butter sauce, capers, and tomatoes

STEP 5: Reduce the heat to medium and add the tomatoes to the pan. Cook until soft and slightly blistered, about 3 minutes.

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

STEP 6: Add the chicken back to the pan and spoon the sauce over top. Garnish with fresh parsley.

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

Recipe Tips and Variations

  • Storage: Store leftovers in the refrigerator for up to 4 days. (These are my favorite storage and meal prep containers.)
  • Reheating: Reheat in the microwave, or stovetop in a skillet.
  • Change up the protein: This keto chicken scallopini recipe is also delicious made with thin cut pork chops or even veal. (more low carb pork recipes)
  • Add more vegetables: Amp up the veggies and add some asparagus, broccoli, or mushrooms. (more low carb vegetable side dish recipes)
  • Bread the chicken: For a crispy keto chicken cutlet, dip the chicken in egg wash and then coat it liberally with my Nut Free Keto Breading Mix.
  • Add some heavy cream: To make a rich, creamy sauce, add ½ cup of heavy cream to the pan when you add the chicken stock. Then bring to a boil and reduce to simmer and let thicken.
  • Add garlic: Everything is better with garlic. Add some minced garlic to the pan when you add the capers, or season the chicken with garlic powder.
sautéed chicken cutlets with lemon butter caper sauce, served with blistered tomatoes and green beans

Serving Suggestions

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

Frequently Asked Questions

What is the difference between scallopini and piccata?

Scallopini consists of thin, boneless slices of meat, typically veal, but can also be chicken or pork sautéed or fried. It can have a variety of sauces. Piccata consists of meat, usually veal or chicken, that is thinly sliced or pounded flat, lightly coated in flour, browned, and served with a sauce made of lemon, butter, and capers.

What is the difference between a chicken tender and a chicken cutlet?

Chicken cutlets are just chicken breasts sliced thin or pounded out thin. Chicken tenders are found under the breast meat, making them a bit more tender than regular chicken breasts.

How do you make paleo chicken scallopini?

To make this dish paleo and Whole30 compliant, you can substitute the butter with butter flavored coconut oil.

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

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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.


  • 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: ¼ of the recipe
  • Calories: 347
  • Fat: 12g
  • Carbohydrates: 5g
  • Fiber: 2g
  • Protein: 22g

Keywords: keto chicken recipes, keto chicken scallopini, low carb one pot meals, paleo skillet meals, low carb chicken recipes, the best keto chicken recipe, best chicken scallopini recipe


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