https://www.youtube.com/embed/RjYdT5vkCWI
Welcome all! Papa G here. Today I present
low carbohydrate Chicken Picatta. What began as a recipe made with veal, has slowly become
a very popular chicken dish. A classic recipe, made with lemon, butter and capers.
I'll take this Italian inspired entree and give it a low carbohydrate twist. Let's
get started... We'll use two large boneless, skinless chicken breasts for our recipe;
and slice them in half. To help with even cooking, flatten each side until they're
about a quarter inch in thickness. This will also help to reduce the time it
will take to cook. Season some almond flour with a pinch of salt and a little
black pepper. Add about a quarter cup of ground pork rinds and some grated
Parmesan cheese. Mix with your hands to incorporate. We'll also season our
chicken breasts with a pinch of salt and some black pepper.
Be sure to season both sides. Once all of
our chicken has been seasoned, place each breast in the almond flour mix and press
down to coat each side. Notice, we're not using an egg wash here. We only want a
light coating; just enough to add a little flavor and soak up the sauce
we'll be making a bit later on. Now that our chicken has been prepped, we'll start
cooking.
To a large skillet on medium-high heat, add about four
tablespoons of extra virgin olive oil and about two tablespoons of unsalted
butter. Once our oil and butter come up to temperature, add the chicken breast;
two at a time so that we don't overcrowd the pan. Cook each side for approximately
three minutes. You'll see it develop a nice golden brown coating. When our chicken is cooked, put it on a
baking sheet in place in an oven preheated to 200 degrees to keep warm as
we work on our sauce. To our skillet still on medium-high heat, we'll deglaze
the pan with some chicken stock. Be sure to get all of the goodness off the
bottom of the pan. Add about two tablespoons of lemon juice and about a
quarter cup of brined capers. Mix together and mash just a few of the capers to
enhance the flavor.
When the sauce reduces to about half, add about 2
tablespoons of unsalted butter and stir in as the butter melts. Remove the
chicken from the oven; plate, and pour over our buttery goodness. The aroma is fantastic! Delicious! There
you have it folks. My low carbohydrate chicken piccata. A classic Italian dish made with
a low carbohydrate twist. I hope you enjoyed this video. If you did, please like and
consider subscribing. I'll have something new every week. Thanks for watching and
I'll see you next time!.
