Mike and I both loved this one. I had never cooked with capers before and was pleasantly surprised how good they are. This is a very light Italian recipe and has a light lemon flavor to it. The sauce will be thinner than most sauces you will find on Chicken Piccata recipes because I didn’t want to add carbs to it. The flavor is still the same. Enjoy!
- 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