Low Carb Chicken Piccata


  • 3 Tablespoons Coconut Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound chicken tenders
  • 2 teaspoons olive oil
  • 2 Tablespoons butter
  • 2 cloves garlic, minced
  • 3/4 cup chicken broth
  • 1 1/2 Tablespoons lemon juice
  • 1 Tablespoon dried parsley or 2 Tablespoons fresh parsley
  • 2 Tablespoons drained, capers- chopped


Combine coconut flour, salt and pepper in a shallow dish. Reserve 1 Tablespoon coconut flour mixture.

Dip chicken tenders into coconut flour mixture and coat lightly.

Heat oil and butter in a large nonstick skillet over medium heat and get hot but without burning. Add chicken to pan and cook for 4-6 minutes before turning. If you turn too soon the chicken will not brown and the recipe will get thick and gunky. After turning allow the chicken to cook again 4-6 minutes before turning. Once chicken is browned remove from pan and allow to drain.

In skillet add garlic, cook and stir over medium heat 1 minute. You may need to add a bit more butter to the pan at this point if it is dry. Add reserved coconut flour mixture and cook stirring 1 minute.  Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens slightly. Stir in parsley and capers and spoon over chicken.

Serves: 4 servings

Nutritional information- Calories- 242, Carbohydrates- 0.7 grams (fiber- 0.2m, sugars 0.3)

Net Carbs- 0.5

Source: http://grace2882.wordpress.com/2012/01/17/chicken-piccata/


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