Chicken Piccata is an easy, low carb, gluten free, one-pan meal. It's perfect for date night or busy weeknights - it comes together in under 30 minutes with a tasty lemon caper sauce.
Season chicken with salt and pepper and dust with a light coating of almond flour, shaking off any excess.
Heat 1 tablespoon of the butter along with the oil in a large non-stick skillet set over medium-high heat. Add chicken and cook for 4–6 minutes per side, or until golden and cooked through. Remove chicken from pan and set aside.
Add remaining 1 tablespoon butter, lemon juice, chicken broth, capers, garlic, Italian seasoning, and paprika (if using) to the skillet. Return skillet to medium heat and bring to a boil while scraping down the brown bits.
Preheat oven to 400 F. Grease or line one large baking sheet with parchment or foil for easier cleanup.
Arrange 1 bunch of asparagus in a single layer on the prepared baking sheet. Drizzle
with 1 tablespoon olive oil then sprinkle with salt, and pepper to taste.
Toss to coat well. Roast for 10-12 minutes or until the asparagus is tender-crisp.