Low Carb Chicken Piccata
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
3
ingredients
- 3-4 boneless skinless chicken breasts
- 177.44 ml soy flour
- 29.58 ml olive oil
- 44.37 ml butter
- 236.59 ml low sodium chicken broth
- 118.29 ml lemon juice
- 29.58 ml capers, drained
- salt
- pepper
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!