Keto Scampi-Style Chicken

from ButterYum

makes 4 servings

Ingredients

    • 1 pound boneless, skinless chicken breasts, tenders, or thighs, cut into bite-size pieces

    • 1 large egg, beaten

    • 1/2 cup finely ground almond four, sifted

    • 3 tablespoons vegetable oil, divided

    • 1/2 red bell pepper, cut into batonnet (short matchsticks)

    • 4 cloves garlic, sliced thin

    • 1 cup chicken broth

    • 1 tablespoon dried parsley

    • 2 tablespoons butter

    • salt and pepper to taste

    • fresh lemon juice to taste

Directions

    1. Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.

    2. In a large skillet over medium heat, heat 1 tablespoon oil until it shimmers; brown half the chicken pieces until golden brown on both sides, being careful not to burn the almond flour; remove chicken from skillet and set aside.

    3. Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.

    4. Wipe out pan to remove any remaining almond flour; add remaining tablespoons of oil in skillet and saute red bell peppers with a pinch of salt and pepper for 5-7 minutes, stirring frequently.

    5. Add sliced garlic and stir constantly for 1 full minute; add chicken stock and parsley and allow mixture to bubble until it thickens and reduces by half.

    6. Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.

    7. Return chicken to pan and simmer for 2-5 minutes, covered, until the chicken is heated through; stir well and squeeze fresh lemon juice over chicken before serving (optional).

Stats: each serving has 225 calories, 26g protein, 13g fat, 2g carbs, 1g fiber (1 net carb).