Low-Carb Chicken Piccata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 boneless, skinless chicken breasts1/4 c. olive oil1 clove garlic, crushed1/2 c. dry white wine1 Tbsp. lemon juice, or juice of 1/2 lemon1 Tbsp. capers, chopped3 Tbsp. fresh or dried parsley, chopped
Place chicken in heavy Ziploc Bag, do not zip! Using heavy hammer or meat tenderizer malet, pound till 1/4 in. thick. Do in batches!
heat the olive oil in a large, heavy skillet over Med. heat. Add chicken in batches, keeping un-cooked pieces from touching. Keep done pieces warm. Cooking each 3-4 min. Till juices run clear.
Remove the chicken to platter to keep warm in oven or microwave. Using same skillet, add the garlic, lemon, wine & capers to the pan, stirring ita all around to get the tasty 'brown' bits off bottom of skillet. Boil 'hard' for about 1 min., to reduce it a little.
Put the chicken back into the skillet for another minute, sprinkle the parsley over it & serve!
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLP0.
heat the olive oil in a large, heavy skillet over Med. heat. Add chicken in batches, keeping un-cooked pieces from touching. Keep done pieces warm. Cooking each 3-4 min. Till juices run clear.
Remove the chicken to platter to keep warm in oven or microwave. Using same skillet, add the garlic, lemon, wine & capers to the pan, stirring ita all around to get the tasty 'brown' bits off bottom of skillet. Boil 'hard' for about 1 min., to reduce it a little.
Put the chicken back into the skillet for another minute, sprinkle the parsley over it & serve!
Number of Servings: 4
Recipe submitted by SparkPeople user SHELLP0.
Nutritional Info Amount Per Serving
- Calories: 449.4
- Total Fat: 21.7 g
- Cholesterol: 156.6 mg
- Sodium: 201.8 mg
- Total Carbs: 2.5 g
- Dietary Fiber: 0.2 g
- Protein: 57.8 g
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