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Chicken Piccata




Source of Recipe


Shanny adapted from an internet recipe


Recipe Introduction



Most piccata recipes will instruct you to serve this over pasta, but trust me: It's perfectly fine served plain, and chicken breasts are so big these days, it's plenty of food without any pasta.

And when you're trying to increase your fats consumption, let me tell you that Ree Drummond - the Pioneer Woman - adds at least 3/4 cup of cream to her lemon-butter sauce which makes it positively decadent, and keeps the sauce from being quite so strong & tangy. If it's still too tart for your tastes, you can always back off on the wine & lemon juice.


Recipe Link: http://www.diabetic.pub/forum//index.php?topic=566.0

List of Ingredients




4 boneless skinless chicken breasts
1/2 cup low-carb breading (equal parts almond meal, gluten and grated parmesan)
Salt and pepper
1/2 cup ghee or 1 stick butter
2 garlic cloves, minced
2 tablespoons capers, rinsed and drained
1/2 cup dry white wine or dry sherry (NOT cooking sherry!)
2/3 to 1 cup chicken broth
3 or 4 tablespoons lemon juice
2 tablespoons chopped parsley

Recipe



Using a mallet, pound the chicken breasts until slightly flattened. Season with salt and pepper, and dredge both sides of chicken in breading mix. Shake off the excess flour.

Melt 4 tablespoons of butter or ghee in a large skillet. Fry chicken breasts, about 5 minutes each side, until cooked through and golden brown in color.

Transfer chicken breasts to a plate.

Add the remaining butter to the skillet, add garlic and capers. Add lemon juice, wine, and chicken stock, bring to boil, scraping off the brown bits from the skillet.

Season with salt and pepper.

Return chicken breasts to the skillet. Cook for another 5 minutes until the sauce is slightly reduced. Transfer chicken to a large plate, pour the sauce over the chicken and sprinkle with chopped parsley.