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Chicken Piccata with “Fettuzini” : Grain Free, Gluten Free, Sugar Free, Low Carb

Chicken piccata might very well be my favorite Italian dish. Well–right next to veal marsala. The creamy lemony sauce paired with the saltiness of parmesan cheese and a plump, juicy chicken breast is the perfect combination.

The traditional dish might be served with a side of pasta, but we wouldn’t want that. Instead, we make our own fettucine– or, “fettuzini”– from zucchini we peeled with a vegetable peeler.

To peel the zucchini into noodles, first peel the skin off the zucchini. Can you leave it on? Sure. It’ll look more like zucchini that way, but really, who cares? I left it out for the sake of pictures, though. Use a handheld peeler–I got mine at WalMart for about five bucks– and peel strips of zucchini flesh in noodle-sized pieces until you get down to the seeds. Discard the seedy core. Voila–you’re left with “fettuzini!”

Chicken Piccata with “Fettuzini” 


2 grilled or sauteed boneless, skinless chicken breasts (about 6 oz. apiece)
2 T butter
1 T olive oil
2 egg yolks
3 minced garlic cloves
2/3 cup chicken broth
3 T organic heavy cream
Juice of two lemons
1/4 tsp. salt
1/2 tsp. xanthan gum
Grated parmesan cheese (for topping)
Capers (if you like them– I don’t)
For Fettuzini:
1 tsp. butter
1 medium zucchini, skinned and peeled into fettucini-sized “slices”
1. In a medium saucepan, sauté the butter, olive oil and garlic over medium heat until garlic begins to turn golden brown.
2. Add in heavy cream and salt and reduce heat to low. Whisk the mixture together for a minute, then whisk in the egg yolks.
3. Whisk the egg-containing mixture constantly for about five minutes over low heat. Don’t stop whisking or the egg yolk will overcook and clump up.
4. Add in the lemon juice and continue to whisk on low heat. Don’t stop whisking or you’ll risk curdling the mixture.
5. Add the xanthan gum or guar gum into the mixture and continue to whisk.
6.  Slowly pour in the chicken broth and whisk until mixture is evenly mixed. Continue to cook while whisking on low heat for about five minutes.
7. Remove the mixture from heat and allow to set up. Whisk occasionally to test the thickness.
8. Pour set-up sauce over chicken and fettuzini*.
Makes two servings.
*To make fettuzini, simply sautee the peeled zucchini with a teaspoon of butter over medium-high heat for about five minutes. 

Need Ingredients for That Recipe?


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About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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