Low Carb Chicken Piccata Food

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

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