Low carb Chicken Piccata

LOW CARB CHICKEN PICCATA
Recipe Rating:
 1 Rating
Prep Time:
Cook Time:

Ingredients

4 boneless, skinless chicken breasts sliced thin
1 can(s) campbells chicken broth condensed
1/3 c fresh lemon juice ( about 1 large lemon or 2 small.)
1 1/2 Tbsp drained capers rinsed
2 tsp lemon zest
1 large bag frozen broccoli flowerettes
do not salt. the broth and capers are salty enough.

The Cook

Laura Sands Recipe
Well Seasoned
Fort Myers, FL (pop. 62,298)
lovecats
Member Since Jun 2010
Laura's notes for this recipe:
This is truly delicious. Use fresh lemons if you can. This recipe is courtesy of Giada Delaurentiis.DO NOT SALT THIS RECIPE. THE BROTH AND CAPERS ARE ENOUGH SALT.
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Directions

1
Cook broccoli first in boiling water, drain well and keep warm. The broccoli is used as a bed for the Chicken Piccata instead of noodles or starches.
2
Lightly flour chicken breasts.
3
Mix together broth, capers, zest and lemon juice in separate bowl. Set aside.
4
Melt 1/2 stick butter to saute pan and brown chicken breasts well. Remove from pan.
5
Add broth ingredients scraping up browned bit on bottom of pan. Place breasts back into pan and cook on the number 8 heat on an electric stove. You want a higher heat. Cook about 5 min until done. It will not take long to cook because the breasts are thin. Do not overcook or they will dry out. Plate the breasts and keep warm.
6
Keep cooking the sauce until about half remains.
7
Put cooked broccoli in bottom of large serving bowl, place chicken on top and pour sauce over it all.

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Comments

2 comments

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user Laura Sands lovecats - May 11, 2011
Laura Sands [lovecats] has shared this recipe with discussion group:
Low Carb Cooking
user Cheryl Chavez cheryllynnchavez - May 12, 2011
Laura. . I got the stuff for this recipe this afternoon. I am going to make this for tomorrow nights dinner!

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