Skillet chicken piccata - keto, low carb, paleo, Whole30

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I am very, very excited about recipes I can make in one skillet. Because then I only have one skillet to wash when dinner is over.

This Skillet Chicken Piccata has all of my favorite things: chicken thighs, lemon, capers, olives, and wine. It was ready half an hour after I walked in the door last night. It fits into my keto low carb diet, and if you're eating paleo or Whole30 it works for that too.

And if my husband hadn't been elbowing me out the way, I would have eaten the whole thing standing up at the counter.

I love boneless skinless chicken thighs. They've got all of that amazing chicken flavor, they don't dry out, they're impossible to overcook, and while I do love chicken skin, sometimes it's just easier not to have to deal with skin and bones.

This is my new favorite easy dinner recipe. Enjoy!

Yield: 4Author: Erika Kerekes

Skillet Chicken Piccata

prep time: 10 minscook time: 20 minstotal time: 30 mins

An easy one-pan chicken dinner, bright and tangy with lemon, capers, olives and white wine.

ingredients:

• 8 boneless skinless chicken thighs
• Salt and pepper
• 2 teaspoons olive oil
• 1 lemon (Meyer or regular), thinly sliced
• 1/4 cup finely chopped olives, any kind
• 3 Tablespoons capers
• 1/4 cup white wine

instructions:

1. Sprinkle salt and pepper liberally on both sides of the chicken thighs. Heat the oven to 375 degrees.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Add the chicken to the skillet and cook until golden brown on both sides, 2-3 minutes per side.  Turn off the heat. 
4. Scatter the lemon slices, olives and capers around the chicken, tucking the lemon slices between the chicken thighs. Pour the white wine into the pan and transfer the skillet to the oven.
5. Bake the chicken about 20 minutes, until the lemon slices are wilted and starting to char, the chicken is golden brown and cooked through, and the liquid in the pan is reduced and syrupy.  Serve immediately.

Created using The Recipes Generator

Glazed salmon fillets with Cherry Chipotle Not Ketchup

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When I first created my Not Ketchup fruit ketchups, I really only thought about using them on meat. Burgers, steak, chicken, sausages, lamb chops, pork chops, ribs. Meaty meat.

But after spending a lot of time at Santa Monica Seafood - the best retail seafood market, wholesale seafood distributor and seafood cafe in southern California, and an enthusiastic supporter of Not Ketchup from the very beginning - I realized that Cherry Chipotle Not Ketchup, with its perfectly balanced combination of sweet, salty, tangy, and slightly spicy, would pair well with rich, buttery salmon fillets.

This recipe puts the salmon under the broiler, but you can do it on the grill as well. Just make sure you don't put the fish too close to the heat source - you want the Not Ketchup to caramelize and bubble without burning.

Cherry Chipotle Not Ketchup Glazed Salmon

By Erika Kerekes
Published 01/06/2015

Cherry Chipotle Not Ketchup fruit ketchup sauce makes a sweet, tangy, slightly spicy glaze for oven-roasted salmon fillets. A delicious and easy gourmet dinner.

Ingredients

• 4 4-ounce salmon fillets
• Salt and freshly ground pepper
• 1 cup Cherry Chipotle Not Ketchup

Instructions

1. Preheat the broiler until very hot, with the oven rack about 4 inches below the heat.
2. Line a sheet pan with foil and spray with nonstick cooking spray. Place the salmon fillets on the baking sheet and sprinkle with salt and pepper.
3. Using a basting brush or the back of a spoon, spread each fillet generously on all sides with ⅓ of the Cherry Chipotle Not Ketchup. Broil the salmon 2-3 minutes, until the Not Ketchup coating starts to brown and sizzle.
4. Remove the baking pan from the oven. Slather the salmon with another layer of Cherry Chipotle Not Ketchup. Return the baking sheet to the oven for another 3-4 minutes, watching carefully to make sure the salmon doesn’t burn. The salmon is done when the outside is browned and bubbling and the inside is cooked through.
5. Drizzle the remaining Cherry Chipotle Not Ketchup over the top of the salmon fillets and serve immediately.

Yield: 4 servings
Prep Time: 00 hrs. 05 mins.

Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Tags: seafood, fish, salmon, dinner, Not Ketchup, chipotle

My gift to you: The Not Ketchup Holiday Recipe eBook

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I've been experimenting with my Not Ketchup fruit ketchup sauces for more than a year now. One of the things I discovered last Thanksgiving and Christmas is that Not Ketchup added a ton of flavor - with very little corresponding work - to my holiday menus.

I've compiled some of my favorite holiday recipes into The Not Ketchup Holiday Recipe eBook, a free ebook that I'm delighted to share with you. It includes six delicious, gorgeous, ultra-simple recipes:

• Smoky Date Sweet Potato Fritters - light, smoky puffs that work equally well as a pre-meal snack or an unusual side dish
• Cherry Chipotle Roast Turkey - an easy, flavorful roast turkey lacquered with Cherry Chipotle Not Ketchup
• Spiced Fig Glazed Ham - one spiral-cut ham plus one bottle of Spiced Fig Not Ketchup equals one fantastic centerpiece for your holiday meal
• Blueberry White Pepper Stuffing Muffins - single-serving cornbread dressing studded with dried blueberries and drizzled with Blueberry White Pepper Not Ketchup
• Smoky Date Brussels Sprouts - with bacon, slivered dates, pistachios and Smoky Date Not Ketchup, these are Brussels sprouts even a vegetable hater will adore
• Cherry Chipotle Turkey Tostadas - leftover turkey turned into a post-holiday lunch

I hope you enjoy this free ebook as much as I enjoyed putting it together. I'm already making notes for next year's edition!

Click here to download the Not Ketchup Holiday Recipe eBook

Blueberry Not Ketchup lamb chops

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Lamb chops take a bath in Blueberry White Pepper Not Ketchup
Photo: Karen Ard/ FarmToTableLA.com

How do you like your lamb chops? I always want a little sweetness with my lamb, but I've never understood mint jelly. It always makes me think of toothpaste - definitely not what I want with a nice meaty lamb chop.

Lately I've been pairing lamb chops with Blueberry White Pepper Not Ketchup. Lamb with blueberries may seem unexpected, but trust me: It's a winning combination. The Not Ketchup has plenty of tang (that's the apple cider vinegar, plus the natural acids in the blueberries), which cuts neatly through the fatty mouthfeel of the lamb. And the dusky warmth of the white pepper finishes each bite with a little assertive pinch.

You can use either lamb loin chops or lamb rib chops. Either way, the method is the same: Salt and pepper the meat, brown it on the stove in an ovenproof skillet, brush on a healthy layer of Blueberry White Pepper Not Ketchup, and stick it in the oven to finish cooking. It's a quick, elegant dinner your family and friends will learn to crave.

Learn more about Not Ketchup, my new line of gourmet fruit ketchups, and order online at http://www.notketchup.com. Thanks to fellow food blogger and pro photographer Karen Ard of FarmToTableLA.com for the amazing photos in this post.

Photo: Karen Ard/FarmToTableLA.com

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Blueberry Not Ketchup lamb chops

by Erika Kerekes March-20-2014

Seared lamb chops take a bath in tangy Blueberry White Pepper Not Ketchup, then finish cooking in a hot oven. A quick, easy and elegant main course for your next family meal or dinner party.

Ingredients

• 8 lamb loin or lamb rib chops
• sea salt
• freshly ground black pepper
• 1 teaspoon grapeseed or canola oil
• 1/2 cup Blueberry White Pepper Not Ketchup, plus more for serving
• 2 Tablespoons fresh parsley, chopped

Instructions

Preheat the oven to 350 degrees F.Heat a large ovenproof skillet over med-high heat until very hot. Season both sides of lamb chops generously with salt and pepper.Add the oil to the hot skillet and add the lamb chops, with space between. Brown without disturbing for 4 minutes. Turn and brown the other side for 4 more minutes.Remove the skillet from the heat. Using the back of a spoon or a pastry brush, liberally coat the chops with Blueberry White Pepper Not Ketchup. Place the skillet in the oven and roast for 15 minutes. The chops should be cooked through but still slightly pink inside. Note: Lamb rib chops will probably take less time depending on how thickly they're cut, so use your judgment.To serve, remove the chops to a serving plate, spoon a little more Blueberry White Pepper Not Ketchup over each chop, and sprinkle with chopped parsley. Serve immediately.

Details

Prep time: 5 mins Cook time: 25 mins Total time: 30 mins Yield: 4 servings