Chicken Thigh Piccata
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 572.9
- Total Fat: 36.4 g
- Cholesterol: 238.6 mg
- Sodium: 640.0 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 11.9 g
- Protein: 40.5 g
View full nutritional breakdown of Chicken Thigh Piccata calories by ingredient
Introduction
Made low carb with better tasting chicken thighs and crisp "breading". Made low carb with better tasting chicken thighs and crisp "breading".Number of Servings: 4
Ingredients
-
2.0 large Egg, fresh, whole, raw
0.25 cup Butter, unsalted
8.0 thigh, bone and skin removed Chicken Thigh
1.0 fruit without seeds Lemons
4.0 clove Garlic
8.0 fl oz White Wine
1.0 serving Lemon, fresh squeezed, juice of one whole lemon
32.0 gram(s) Star - Imported Nonpareil Capers (Serving Size = 1 Tsp./20 Capers)
4.0 tbsp Arrowhead Organic Coconut Flour
2.0 oz Great Low Carb Bread Co- Italian Bread Crumbs
1.0 cup Kirkland Organic Chicken Stock
2.0 tbsp Lemon Zest
4.0 tbsp Extra Virgin Olive Oil
Directions
Preheat oven to 350. Place chicken in a heavy-duty zip-top plastic bag; add flour, salt, and pepper. Seal bag, and shake to coat chicken. Combine eggs and 1/4 cup of water in a shallow dish. Remove chicken from bag. Dip each piece in egg mixture, and dredge in
breadcrumbs.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Remove chicken thighs to a platter.
In the original frying pan, add broth, wine, lemon, capers and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes. Pour into 9x13 pyrex pan. Place thinly sliced lemons on top of the piccata sauce . Add chicken thighs. Sprinkle with lemon zest
Bake the chicken until completely cooked through and the breading on top is golden brown and crispy, for about 30 minutes. An internal temperature should register 175 degrees F.
To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.
Serving Size: 2 Chicken Thighs with sauce
breadcrumbs.
Heat oil and butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 to 4 minutes on each side or until browned. Remove chicken thighs to a platter.
In the original frying pan, add broth, wine, lemon, capers and garlic to pan; bring to a boil. Cover, reduce heat, and simmer 8 minutes. Add parsley and capers, and simmer, uncovered, 5 minutes. Pour into 9x13 pyrex pan. Place thinly sliced lemons on top of the piccata sauce . Add chicken thighs. Sprinkle with lemon zest
Bake the chicken until completely cooked through and the breading on top is golden brown and crispy, for about 30 minutes. An internal temperature should register 175 degrees F.
To serve, spoon caper mixture over chicken. Sprinkle with finely chopped green onions.
Serving Size: 2 Chicken Thighs with sauce
