Low Carb Chicken Picatta

I have to tell you that one of my favorite dishes is Chicken Picatta. You don’t have to use those fattening, carb-y ingredients like wine , flour, and pasta to enjoy it. All you need are:

4 flattened boneless chicken breast (keep the skin if your butcher gets them ready, otherwise, use boneless/skinless)

3 tablespoons ghee or unsalted butter

4 lemons, juice and zest

3 tablespoons small capers

4 tablespoons parsley

2 garlic cloves, minced

1 Tablespoon black cracked pepper

Dash of Parmesan cheese

Dry the flattened chicken breasts with a towel. Make sure they are dry. Do not put any salt on this or it will end up making the chicken tough, even the butter should be unsalted. Apply pepper sparingly to both sides. Place the ghee or butter in a hot skillet. Add chicken to the skillet and brown both sides.Reduce fire to low. Add the lemon zest and juice from the lemons. Reduce fire again to simmer. Add garlic, capers, and 1/2 the parsley. Simmer until the chicken is fork tender. Plate it up. chicken, then top with the capers, the lemony-butter sauce from the pan (the best part), throw the rest of the parsley and a slice of lemon on and a dash of Parmesan cheese and serve hot. Light the fireplace and sit by candlelight with a favorite movie and a glass of unsweetened ice tea.



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