Low Carb Chicken Piccata – a delicious recipe with chicken breasts, soy flour, olive oil, butter, chicken broth, lemon juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Butterfly the chicken breasts by cutting their thickness in half. You can also have your butcher do this for you. They just need to be thin so they cook faster.
2
Heat the olive oil and 2 Tbsp of the butter in a medium to large pan.
3
Season the chicken with salt and pepper. Then dredge in the soy flour and fry in pan.
4
Cook the chicken for 2 minutes on each side, until golden brown. Transfer to a plate and keep warm by placing in microwave. You may need to cook the chicken in batches depending on the size of your pan.
5
After all the chicken has been cooked, deglaze the pan with the chicken broth and lemon juice. Scrape all the bits from the bottom of the pan. Let simmer for 2-3 minutes.
6
Add the chicken back into the sauce and let simmer for 5 minutes.
7
Remove the chicken to the plate again. Add the remaining 1 Tbsp of butter and the capers to the sauce.
8
Place the chicken back in the pan. Ready to eat!
9
Very good with any vegetable on the side.
455
kcal
Calories
22
g
Fat
20
g
Carbs
45
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 -4 boneless skinless chicken breasts, 3/4 cup soy flour, 2 tablespoons olive oil, 3 tablespoons butter, and more.
Yes, Low Carb Chicken Piccata falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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