Taming The Diabeastie

the low carb way

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Chicken Piccata

Posted by Solitary Dancer on February 21, 2007

Swirlycinnacakes Chicken Piccata

INGREDIENTS:

4 boneless skinless chicken breast halves
1/2 cup all-purpose flour***
salt and pepper
3 tablespoons olive oil
3/4 cup chicken broth
3 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1 tablespoon capers, drained
3 tablespoons butter

DIRECTIONS:

1. Trim the fat from the breasts and remove the white tendons running through the tenderloins. Place each breast between sheets of wax paper and gently pound with a meat mallet until less than 1/4 inch thick. Dust the chicken with the flour until well coated on all sides. Sprinkle with salt and pepper.

2. Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Use the tongs to add the chicken breasts in a single layer and saute for 3 to 4 minutes on each side, until firm. Remove to a serving platter and cover with aluminum foil to keep warm.

3. Add the broth and lemon juice to the pan. Cook, stirring with a wooden spoon to loosen all of the browned bits stuck to the pan. Bring to a boil and cook until the mixture is reduced to about 1/3 cup, 3 to 4 minutes. Stir in the parsley and capers. Season to taste with salt and pepper. Remove from the heat and whisk in the butter, 1 T at a time.

4. Pour the sauce over the chicken and serve immediately.

***NOTE: I think the flour can be omitted or if you really want to use flour, substitute with Carbalose Flour

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