Happy 2018. How’s it going for you? So far, it’s been busy and not perfect, but not too bad either. Currently, I’m editing two books, and although that’s time consuming, it’s also fun.

So not too much cooking going on in the year so far, but I did make this tasty chicken recipe yesterday. I found the recipe on a package of skinless, boneless chicken breasts and just made a couple of minor adaptations for low carb and my personal taste buds. It’s super low carb at only 1 net carb per chicken breast.

I love the light lemon taste of this sauce and the chicken is delicious. I am not a big fan of parsley as an edible garnish, so I added it to the pan at the end of the cooking and let it wilt and soak up the lovely flavor of the sauce. If you prefer the fresh taste of the parsley, then add it when you serve the dish or just omit if you don’t like it at all. No one will tell.

Chicken Piccata

4 boneless Chicken Breasts, no skin
2 tablespoon Low Carb Flour
6 tablespoon Butter
2 tablespoon Olive Oil
3 tablespoon Lemon Juice
1/2 cup Chicken Broth
2 tablespoons Green Onions, chopped
1 teaspoon Garlic, minced
1 teaspoon ground Sage or 2 tablespoons Fresh Sage
Salt and Pepper
Fresh Parsley, 1 or 2 sprigs

Dredge chicken in low carb flour and set aside.

In a large skillet, melt 2 tablespoons of butter with 2 tablespoon of Olive Oil over medium heat. When the mixture starts to sizzle, put the chicken breast in the skillet and cook 3 to 5 minutes until the chicken is lightly browned. Turn chicken over and cook another 3 to 5 minutes. Remove chicken to a plate to rest. Don’t use a paper towel or anything to drain on in the plate. You’ll put the drippings back into the pan.

Remove skillet from heat and add lemon juice, chicken stock, onions, sage and garlic to the pan. Return it to the heat and bring to a boil. Use a wooden spoon to stir the mixture, being sure to loosen any tasty bits from the pan. Add another 2 tablespoons of butter and melt it in as you stir.

Add the chicken, with any drippings on the plate,  back to the pan, reduce the heat to a simmer, cover and cook for 5 to 8 minutes until the breasts are done all the way through, but still moist. Add salt and pepper.

At this point, I added fresh parsley to cook in the sauce for a minute or so, but if you prefer, simply garnish with the parsley once the chicken is on the plate. Remove breasts to serving plates and spoon sauce over the top.

Makes 4 servings.

Nutrition Information per serving:
Calories: 332.3 Fat: 27.5 g Net Carbs: 1.0 g Protein: 20.4 g