Low Carb Chicken Piccata

Name: Low Carb Chicken Piccata
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 4 serving(s)
Ingredients: 3 tablespoons butter; 1/2 cup white wine; 1/4 teaspoon Tabasco sauce (about 2 shakes); 2 tablespoons quick-cooking tapioca; 2 lbs boneless skinless chicken breasts, fat trimmed, cut into bite-sized pieces; 1 lemon, pierced 6 times with a paring knife and cut in half; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 2 tablespoons capers, drained; 2 teaspoons fresh parsley, finely chopped

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Recipe by Tarbean

Taken from The Everyday Low-Carb Slow Cooker Cookbook

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READY IN: 4hrs 10mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

3

tablespoons butter
¹⁄₂

cup white wine
¹⁄₄

teaspoon Tabasco sauce (about 2 shakes)
2

tablespoons quick-cooking tapioca
2

lbs boneless skinless chicken breasts, fat trimmed, cut into bite-sized pieces
1

lemon, pierced 6 times with a paring knife and cut in half
¹⁄₂

teaspoon kosher salt
¹⁄₂

teaspoon black pepper
2

tablespoons capers, drained
2

teaspoons fresh parsley, finely chopped

DIRECTIONS

Grease the slow cooker crock with the butter (leave excess in the crock). In a liquid measuring cup, combine the wine, Tabasco sauce, and tapioca; stir and add to the slow cooker crock.
Add the chicken pieces and remaining ingredients, except for the parsley.
Cover and cook on LOW for 4 hours. When done cooking, remove lemon halves, stir in parsley, and serve.

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