Lemon Chicken Piccata with Capers #vegetarian #lemon #chicken #food #appetizers

This chicken piccata was motivated by both the conventional Italian piccata dishes just as my container singed and cooked chicken with tricks, the fundamental distinction being that this chicken piccata is a snappy one skillet burner supper with a rich sauce. 

There are a great deal of side dishes that you can present with chicken piccata. I would suggest solid low carb alternatives, for example, my squashed cauliflower with cheddar and bacon, gooey prepared asparagus, or garlic green beans. In case you're searching for something lighter, you can set up some spiralized zucchini or a straightforward Caesar plate of mixed greens. 

Most of the sugars in this dish are in the tricks (and less significantly, the lemon juice). You can without much of a stretch split the measure of tricks to fundamentally decrease the quantity of net carbs per serving. I'm a major fanatic of tricks so I think the included sum is great, yet it will likewise function admirably with less. 

I utilize whitened almond flour, yet you can without much of a stretch substitute with different kinds of flour. Simply focus on the cooking times, as you may need to utilize sequential cooking temperatures to accomplish sautéed and delicate chicken.

Also try our recipe : Caprese Salad with Pesto Dressing #diet #paleo #whole30 #lowcarb #healthy

INGREDIENTS

• 2 boneless skinless chicken breasts
• 1/2 cup heavy whipping cream
• 1/4 cup blanched almond flour
• 1/4 cup capers drained
• 4 tablespoons salted butter divided
• 2 tablespoons olive oil
• 2 lemons zested and juiced (1/4 cup lemon juice)
• 2 tablespoons freshly chopped parsley

INSTRUCTIONS

1. Slice the chicken breasts in half along the length to make them thinner. Pat dry with a paper towel. Season both sides of each chicken breast with salt and pepper.
2. Prepare a shallow plate containing almond flour. Place each chicken breast in the flour to coat both sides and shake off the excess.
3. In a wide nonstick pan, add olive oil and 2 tablespoons of butter over medium heat, stirring until the butter is melted and the pan is hot.
4. Add chicken breasts in a single layer. Cook until each side is golden brown, about 5 minutes per side. When the chicken is cooked through, transfer to a plate. Work in batches if your pan is not large enough to hold them all at once.
5. Reduce to low heat. Add heavy cream, 1/4 cup lemon juice, and capers. Stir everything together, scraping up any bits that have stuck to the pan.
6. Increase heat to bring to a simmer. Add salt and pepper to taste. Stir in remaining 2 tablespoons of butter until melted.
7. Transfer the chicken back to the pan and simmer for about 5 minutes.
8. Remove the pan from heat. Top with chopped parsley and lemon zest. Optionally garnish with additional lemon slices. Serve while hot.

Source : bit.ly/2zXi9KQ

Read more our recipe : Squeezed Mimosa Cupcakes #diet #glutenfree #cupcakes #paleo #easy