Low-Carb Recipe: Chicken Capers Piccata

Chicken is a great choice for a low-carb diet; it's high in protein, tasty, and can be used in literally thousands of different dishes. Its firm but tender texture, and mild flavor means it goes well in everything from spicy Indian curry, to Mexican stew, to Italian casseroles. This delicious low-carb recipe is simple to make, and tastes absolutely divine.  To cut the carbs even more, use almond flour, but usually a couple of tablespoons of whole wheat is fine - unless you're gluten-sensitive. (Without the wheat flour, this also makes a great choice if you're trying to go gluten-free.)

Chicken Capers Piccata
(Serves 4-8.)

Ingredients:

Chicken piccata. (Photo credit: Wikipedia)

4 boneless, skinless chicken breasts, cut in half lengthwise so you have 8 thin cutlets
black pepper to taste
3 Tbsp whole-wheat or almond flour
3 Tbsp cooking oil
1/2 cup fresh lemon juice
1/2 cup chicken broth
1 Tbsp capers
2 Tbsp chopped fresh parsley
1 thinly sliced lemon for garnish (optional)

Directions:

• Season chicken to taste with black pepper.
• Put the flour in a plastic food bag, add the chicken cutlets, and shake to coat.
• Put a large skillet over medium-high heat, add the cooking oil, and when pan sizzles, add the cutlets, browning both sides (about 3 minutes each side or until nicely browned.)
• Remove chicken from skillet and set aside.
• In the same skillet over medium-high heat, add the lemon juice and broth, bring to a gentle boil, stirring to bring up the fried pieces from bottom of skillet; turn heat to low and add the capers; stir.
• Arrange the chicken evenly into the skillet and simmer for 5 minutes. Remove and sprinkle parsley over chicken.
• Serve by putting chicken on plate and pour sauce over chicken.
• Garnish with lemon slices if desired.
• You can serve 2 cutlets on each plate to feed 4 a full meal, or 1 cutlet on each plate to serve 8 a light lunch.
• May be served over a bed of mixed greens to stretch your low-carb meal.