Low Carb Chicken Piccata Food

LIGHTENED-UP CHICKEN PICCATA

Lightened-Up Chicken Piccata image

Piccata is a classic preparation for chicken, but can be heavy on your diet as it's a butter and wine-based sauce. This lighter version saves you calories by adding the zip of white wine with a tiny bit of vinegar to finish (as opposed to a cup or more simmered down), and getting the most of 1 tablespoon of butter by swirling it into the sauce at the end.

Provided by Food Network Kitchen

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound chicken scaloppini (about 4 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon all-purpose flour, divided
3 teaspoons extra-virgin olive oil
2 garlic cloves, finely chopped
1/2 cup low-sodium chicken broth
Finely grated zest and juice of 1 lemon, zest reserved for optional garnish, about 2 tablespoons juice
1 teaspoon white wine vinegar
2 tablespoons chopped fresh parsley, plus more for garnish
1 tablespoon capers, drained and rinsed
1 tablespoon unsalted butter
Baby arugula for garnish
Whole-wheat angel hair pasta or roasted potatoes, for serving

Steps:

Season the chicken with salt and pepper and sprinkle with 1 tablespoon flour.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until very hot; cook the cutlets until opaque throughout, 1 to 2 minutes per side. Transfer the cutlets to a plate. (Reserve the skillet.) Reduce the heat under the skillet to medium.
Add the remaining teaspoon oil and garlic to the same skillet; cook until fragrant, about 1 minute. Whisk together the broth, lemon juice and 1 teaspoon flour, and add to the pan. Simmer sauce until reduced and thickened, 2 to 3 minutes. Stir in the vinegar, parsley and capers. Swirl in the butter until sauce is shiny and slightly thickened.
Serve chicken with the sauce. Toss the arugula and freshly grated lemon zest with a light drizzle of olive oil; season to taste with salt and pepper, scatter over chicken. Serve with pasta or potatoes as desired.

Nutrition Facts : Sugar 0 grams, Protein 25 grams, Carbohydrate 4 grams, Sodium 326 milligrams, Cholesterol 80 milligrams, SaturatedFat 3 grams, Fat 9.5 grams, Calories 207

LOW CARB CHICKEN PICCATA

Low Carb Chicken Piccata image

This is a delicious dish I first tasted at Belisio's in Duluth, MN. It is very easy and healthy! The leftover chicken is wonderful sliced over greens with the sauce drizzled on top like a dressing. You can do the full carb version by substituting wheat flour for the soy flour. I prefer the texture of the soy flour, it browns better.

Provided by littlehouse

Categories Chicken Breast

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

3 -4 boneless skinless chicken breasts
3/4 cup soy flour
2 tablespoons olive oil
3 tablespoons butter
1 cup low sodium chicken broth
1/2 cup lemon juice
2 tablespoons capers, drained
salt
pepper

Steps:

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.

Nutrition Facts : Calories 428.8, Fat 27.2, SaturatedFat 9.8, Cholesterol 99, Sodium 355.6, Carbohydrate 11.2, Fiber 0.3, Sugar 1.1, Protein 37.4

LOW CARB CHICKEN PICCATA

Low Carb Chicken Piccata image

Make and share this Low Carb Chicken Piccata recipe from Food.com.

Provided by Tarbean

Categories Chicken Breast

Time 4h10m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 398.6, Fat 14.6, SaturatedFat 6.8, Cholesterol 168.2, Sodium 731.8, Carbohydrate 11.1, Fiber 0.7, Sugar 6.5, Protein 48.6

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Low Carb Chicken Piccata Food

LIGHTENED-UP CHICKEN PICCATA

LOW CARB CHICKEN PICCATA

LOW CARB CHICKEN PICCATA

Make and share this Low Carb Chicken Piccata recipe from Food.com.

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