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Ingredients
| chicken breasts: 4 breasts |
| soy flour (stirred): 3/4 cup |
| olive oil: 2 Tbl |
| salted butter: 3 Tbl |
| chicken broth - low sodium: 1 cup |
| lemon juice: 1/2 cup |
| capers (drained): 2 Tbl (drained) |
| salt |
| black pepper |
Low Carb Chicken Piccata
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
3 serving(s)
Tags
- Butterfly the chicken breasts by cutting their thickness in half. You can also have your butcher do this for you. They just need to be thin so they cook faster.
- Heat the olive oil and 2 Tbsp of the butter in a medium to large pan.
- Season the chicken with salt and pepper. Then dredge in the soy flour and fry in pan.
- Cook the chicken for 2 minutes on each side, until golden brown. Transfer to a plate and keep warm by placing in microwave. You may need to cook the chicken in batches depending on the size of your pan.
- After all the chicken has been cooked, deglaze the pan with the chicken broth and lemon juice. Scrape all the bits from the bottom of the pan. Let simmer for 2-3 minutes.
- Add the chicken back into the sauce and let simmer for 5 minutes.
- Remove the chicken to the plate again. Add the remaining 1 Tbsp of butter and the capers to the sauce.
- Place the chicken back in the pan. Ready to eat!
- Very good with any vegetable on the side.