Recipe: Low Carb Chicken Piccata

I tweaked my chicken piccata recipe to make it even lower carb! It’s delicious and quick,and is a family favorite.

Chicken Piccata

1 pound boneless, skinless chicken breast
Extra virgin olive oil
1/2 cup CarbQuick
1 egg, beaten
1 cup broth (chicken or vegetable)
1 lemon
3 tbsp capers

Cut chicken breast into 4, 4 oz portions. Cover each with plastic wrap, and pound with meat tenderizer until thin. Heat large skillet over medium heat - add olive oil just before cooking chicken.

Put egg in a flat dish. In a second flat dish, place CarbQuick. In a third dish, place water to cover.

Dip chicken in egg wash, then coat with CarbQuick. Repeat with water, then CarbQuick. Add olive oil to pan - when hot, place chicken breasts in pan.

Meanwhile, cut lemon in half. Juice half of lemon - set aside. Cut remaining half into quarters.

Turn chicken when brown. When both sides are brown and crispy, add broth. Cook until broth is reduced.

Add lemon juice evenly over chicken. Add capers. Cook 5 more minutes, remove from heat and rest 5 min.

Serve with reduced sauce, if desired, and a lemon slice. As eaten, with kitchen beans and CarbQuick garlic cheddar biscuits.