Low carb Chicken Piccata
LOW CARB CHICKEN PICCATA
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|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.|
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.
Lightly flour chicken breasts.
Mix together broth, capers, zest and lemon juice in separate bowl. Set aside.
Melt 1/2 stick butter to saute pan and brown chicken breasts well. Remove from pan.
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.
Keep cooking the sauce until about half remains.
Put cooked broccoli in bottom of large serving bowl, place chicken on top and pour sauce over it all.