Chicken Piccats can be easily modified to be low carb by sauteeing the chicken without the breading and covering it in a lemon-caper-butter sauce. Comes together quickly and easily for a weeknight dinner.
With a mallet, pound the chicken breasts until thin. Season them with salt and pepper. In a skillet add olive oil and heat over med-high heat. When oil is hot, brown chicken breasts until golden brown.Remove chicken from pan and set aside.
In the same pan, sauté onions, garlic and capers over medium heat (about 5 min) When onions are tender, add sherry and bring to a low boil, then add the broth and reduce by half. Add lemon jhuice and finish the sauce with cold butter.
1/3 Cup finely chopped onions or shallots, 2 cloves garlic, 2 Tablespoons capers, 1/4 Cup sherry, 1 Cup chicken broth, 2 lemons, 1-2 Tablespoon butter
Return chicken to pan with the sauce and garnish with parsley and lemon wedges if desired.Serve with a green vegetable and a glass of Pinot Blanc or Sauvignon Blanc!
1 Tablespoon finely chopped parsley, lemon wedges for garnish