My husband enjoys chicken breast dinners. This one was no exception. This breading is a keeper for chicken or fish or even steak for Swiss Steak.
CHICKEN PICCATA MY WAY
This is my take on Chicken Piccata and the chicken is so juicy/succulent. My husband loved his dinner! I used my low-carb breading and sliced the chicken breasts in two
horizontally instead of pounding them thin, so then I had 4 servings. I skipped the capers as I’m not fond of
them. I garnished the chicken with
sliced green onions (tops only), but you could use fresh parsley instead.
Please note: you can use your additions for Chicken Piccata that you are used to, but do try this breading. It is great!
Please note: you can use your additions for Chicken Piccata that you are used to, but do try this breading. It is great!
2 large
boneless chicken breasts
11/2 tsp
seasoning salt (7 mL)
Olive
oil for frying
Breading:
1/3 cup
Gluten-Free Bake Mix 2, OR Keto Bake Mix (75 mL)
OR 1/4 cup almond flour and 1 tbsp coconut flour
1/4 cup Parmesan
cheese (60 mL)
(the jarred kind)
1/2 tsp
salt (2 mL)
1/4 tsp
black pepper (1 mL)
1
large egg
2
tsp water (10 mL)
Lemon
Sauce:
4
tbsp unsalted butter, divided (60 mL)
1/3 cup freshly-squeezed
lemon juice (75 mL)
2
lemon halves
1/2 cup
dry white wine (125 mL)
Garnish:
Sliced
lemons
Fresh
parsley, OR green onions (tops only)
Prepare chicken breasts by slicing in half
horizontally. Sprinkle seasoning salt on both sides of all the chicken cutlets.
Breading: In medium bowl, combine Gluten-Free Bake Mix
2, Parmesan cheese, salt and black pepper.
In large nonstick frying pan, heat about 3 tbsp (45
mL) olive oil over medium heat. Dip
chicken breasts in egg wash first and then in “flour” mixture. Place the chicken breasts in the oil and cook
5 minutes on one side until golden brown underneath (lowering heat, if
necessary) and another 4 to 5 minutes on the other side, adding a little extra
olive oil, until the chicken is white throughout when cut.
Lemon Sauce: In saucepan, melt 1tbsp (15 mL)
butter over medium heat. Add lemon
juice, lemon halves and white wine.
Bring to the boil and boil for 2 minutes. Remove from heat and add remaining
butter. Whisk to combine when the butter
has melted.
Serve chicken with lemon sauce and garnish with lemon
slices and fresh parsley, OR green onions.
Helpful Hints: Olive oil used for frying was
not included in the nutritional analysis as I couldn’t remember how much I
used. Some people will use more and
others less.
1 serving
280.7
calories
19.5
g protein
18.3
g fat
0.1 g fiber
4.2
g net carbs
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