The inspiration for this delicious recipe came from a magazine. I made a few tweaks to the original recipe - it called for the use of bread crumbs, but I wanted to make it more Keto-friendly so I subbed almond flour and I’m so impressed with how wonderful that substitution worked out. It’s hard to believe something this tasty contains only 1 net carb per serving!
Start by dipping the chicken pieces into beaten egg…
Then coat them with almond flour.
Heat oil in a skillet over medium-high heat.
Brown chicken on both sides.
Be careful to not burn the almond meal. Set the chicken aside for now (it’s okay if it isn’t cooked through completely at this point).
Clean out the pan and add a little more oil to saute the red bell peppers for 5-7 minutes.
Add the sliced garlic and saute, stirring constantly, for 1 full minute.
Add the chicken stock (try my homemade stock).
Add the parsley too.
Bring to a gentle bubble and cook until the mixture thickens and reduces by half.
Reduce the heat to a simmer and stir in the butter.
Return the chicken to the pan and stir well to coat well.
Cover pan and continue simmering for 5 minutes until chicken is heated through.
I like to serve this chicken on a bed of riced cauliflower. The chicken turns out so moist and flavorful - I really hope you’ll give it a try. Enjoy!
Keto Scampi-Style Chicken
makes 4 servings
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
Dip chicken pieces in beaten egg followed by almond flour; set aside while oil heats.
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.
Wipe pan to remove any remaining almond flour; repeat step 2 with remaining chicken.
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.
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.
Reduce heat to a simmer and stir in butter; taste and adjust salt and pepper if needed.
Return chicken to pan and simmer for 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).