I absolutely love the briny taste that capers bring to this delicious lemony sauce. This is a low carb version with all the flavor you’d expect from a traditional Piccata dish. I can’t remember the first time I tried this dish, but this is the first time I’ve made it from scratch. It was super easy and quick to make. Good for a weeknight meal when you’re in a hurry that keeps you on target!
Low Carb Chicken Piccata
2 Boneless skinless chicken breast
2 TB Beanos Classic White Pizza seasoning with Oregano (optional)
2 TB melted Butter
1 TB zested Lemon rind
black pepper
Sauce
1/4 cup butter
1 1/2 TB flour
1 1/2 cup Chicken Broth
1/2 Lemon juiced (1 1/2 TB)
3 TB Capers, probably a little more
2 TB Parsley
Preheat oven to 350’. Lightly spray a foil lined baking sheet with olive oil. Place Chicken breasts on baking sheet, coat with melted butter and Beano’s classic white pizza seasoning with oregano. Sprinkle the lemon zest and black pepper on top. I also top with a few capers, since I love them so much!
Bake in the oven for 20-25 mins, depending on thickness, or until internal temp is 165’.
Let chicken rest for 5 minutes.
While the chicken is baking make the sauce. First, in a small saucepan melt the butter. Then whisk in the flour to make a roux, cook for 1-2 mins. Gradually stir in chicken broth whisking after each addition until smooth.
Add lemon juice and capers. Simmering for 3 minutes, whisking occasionally. Stir in Parsley at the end.
Serve chicken breasts topped with sauce. Normally Chicken Piccata is served with pasta, you could substitute with zucchini noodles.
*To reduce the carbs even more you could substitute xanthum gum in a smaller measuremen, but be careful for some people it’s very difficult to digest. I can’t use it at all it makes me very ill!
Approximate Nutritional Information
Serving Size: 1 Breast and half the sauce
Calories: 369 g
Net Carbs: 4.6 g
Total Carbs: 5.6 g
Protein: 46g
Fat: 25g
Fiber: 2 g
Sugar: 1 g
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