Creamy Keto Chicken Piccata with Roasted Asparagus and Garlic Parmesan Mashed Cauliflower

Allergens

Dairy, Gluten-Free, Egg-Free, Nut-Free, Soy-Free

Ingredients

• 2 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/4 cup olive oil
• 3 tablespoons capers, drained
• 1/2 cup white wine
• 1/2 cup heavy cream
• 2 tablespoons butter
• 1 lemon, juiced
• 1 bunch asparagus, trimmed
• 1 large head of cauliflower, riced
• 3 cloves garlic, minced
• 1/2 cup parmesan cheese, grated
• Fresh parsley, for garnish

Instructions

1. Season the chicken breasts with salt and pepper. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and cook until browned on both sides, about 5 minutes per side. Remove from the pan and set aside.
2. In the same skillet, add the remaining olive oil, capers, and garlic. Sauté for 1 minute.
3. Pour in the white wine and bring to a simmer, scraping any browned bits from the bottom of the pan.
4. Stir in the heavy cream and lemon juice, then return the chicken to the skillet. Reduce heat to low and let simmer for 5 minutes, or until the sauce has thickened slightly.
5. In a separate pan, sauté the asparagus in a little olive oil until tender crisp. Season with salt and pepper.
6. In another pan, melt the butter over medium heat. Add the riced cauliflower, garlic, and parmesan cheese. Stir until the cauliflower is tender and the cheese has melted, about 5 minutes. Season with salt and pepper.
7. Slice the chicken and serve alongside the asparagus and garlic parmesan mashed cauliflower. Spoon the creamy piccata sauce over the top. Garnish with fresh parsley.

Chef’s Insight

To enhance the aroma, add a pinch of saffron to the white wine before simmering.

Notes

Adjust the salt and pepper to taste, as desired. - The creaminess of this dish is derived from heavy cream, making it a perfect addition to a keto diet.