low carb chicken piccata
(1 RATING)
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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prep time
15 Min
cook time
15 Min
method
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yield
Ingredients
- 4 - boneless, skinless chicken breasts sliced thin
- 1 can campbells chicken broth condensed
- 1/3 cup fresh lemon juice ( about 1 large lemon or 2 small.)
- 1 1/2 tablespoons drained capers rinsed
- 2 teaspoons lemon zest
- 1 - large bag frozen broccoli flowerettes
- - do not salt. the broth and capers are salty enough.
How To Make low carb chicken piccata
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Step 1Cook 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.
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Step 2Lightly flour chicken breasts.
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Step 3Mix together broth, capers, zest and lemon juice in separate bowl. Set aside.
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Step 4Melt 1/2 stick butter to saute pan and brown chicken breasts well. Remove from pan.
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Step 5Add 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.
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Step 6Keep cooking the sauce until about half remains.
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Step 7Put cooked broccoli in bottom of large serving bowl, place chicken on top and pour sauce over it all.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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