This super simple keto dish is both yummy and satisfying. Chicken cutlets and broccoli rabe over cauliflower rice topped with porcini mushroom sauce.
A few easy steps. You can use dried porcinis or fresh, or a combination. If using dried, rehydrate by putting mushrooms in a bowl and pouring boiling water over them. Let this sit for about 10 minutes or until softened. Remove from water and chop. In a little EVOO and butter sauté mushrooms with garlic, onion, seasoning. Over low heat, add about 1/4 cup of heavy cream (and maybe a little mascarpone?) and emulsify until you create a thick sauce and set aside.
Prepare the broccoli rabe and cauliflower rice and set aside for plating.
Dredge the chicken cutlets (we butterfly and pound the cutlets so they’re not too thick) in seasoned almond flour. Sauté the “breaded” cutlets in a little EVOO (we’re not deep frying here) until both sides are golden brown and chicken is cooked through.
To plate this I started with the rice, topped with the cutlets, topped with the porcini sauce and broccoli rabe on the side.
Chicken Piccata aka Lemon chicken – Just love this dish. It’s got a fresh, satisfying taste, fills you up and isn’t terribly complicated to prepare. The chicken can be served over rice, polenta, zucchini spirals, you name it. I prepared mine in our large electric skillet (this allowed me to cook all the cutlets at once versus a few batches in a saute pan). Preparation for this dish is everything.
Juice three lemons and slice one lemon. Chop up one leek (white part only), strain about 1/4 cup of capers, soften 2 tablespoons of butter and chop some fresh parsley. Salt & pepper both sides of boneless chicken breasts that are of similar thickness (this recipe is best with thinner pieces). Dredge chicken lightly in seasoned flour and place on wire rack. Next, heat EVOO in skillet or saute pan and saute chicken until cooked (cook time will vary on thickness). As pieces are cooked remove chicken and place on a warm plate. (This is where the magic happens.) Deglaze pan with about 2 cups of chicken broth and freshly squeezed lemon juice. After warmed through add butter, capers, chopped leeks and if you like some minced garlic. Cook an additional 5 minutes. I served this dish over rice. To plate it, add rice to center of plate, center a chicken breast on top of rice, spoon the lemon sauce over chicken and garnish with a slice of lemon and a dash of fresh parsley.