Low Carb Chicken Piccata Recipe

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Low carb Chicken Piccata

Laura Sands


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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15 Min


15 Min


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
large bag frozen broccoli flowerettes
do not salt. the broth and capers are salty enough.

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, Healthy