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Chicken Piccata with Lemon and Parmesan

Because the majority of the CHO is in the dredging, we estimate each chicken cutlet to have 3.5 CHO each. The sauce is very low CHO and absolutely delicious.
Course Main Course
Cuisine Italian
Keyword Capers, Chicken, Cream, Parmesan Cheese

Ingredients

For Dredging:

  • 2 large chicken breasts, cut horizontally
  • 3 TBSP (13 gr) finely grated Parmesan 0 CHO
  • 2 TBSP (16 gr) cornstarch 14 CHO
  • Salt and pepper 0 CHO

TOTAL CHO 14 CHO

  • 14 CHO DIVIDED BY 4 CHICKEN PIECES = 3.5 CHO EACH

For Sauce:

  • 1 TBSP olive oil 0 CHO
  • 1 TBSP butter 0 CHO
  • ½ cup white wine 3 CHO
  • ½ cup chicken stock 0 CHO
  • ½ cup cream 0 CHO
  • 1 cup grated Parmesan cheese (70 grams) 0 CHO
  • 2 TBSP capers 0 CHO
  • 8 caper berries for garnish 0 CHO
  • 1 TBSP fresh lemon and the other half sliced for garnish 0 CHO
  • chopped tarragon or parsley 0 CHO

TOTAL CHO 3 CHO

  • TOTAL WEIGHT 158 GRAMS
  • 3 CHO DIVIDED BY 158 GRAMS = .018 CHO/GRAM
  • 1 TBSP = 14 GRAMS (.018 CHO x 14 GRAMS) .252 CHO/TBSP
  • ¼ CUP = 4 TBSP (.252 CHO x 4) 1 CHO/1/4 CUP

Instructions

  1. Cut the 2 boneless chicken breasts in half horizontally, and lightly salt and pepper.
  2. Mix cornstarch and finely grated Parmesan cheese in a shallow dish. Dredge the 4 chicken cutlets.

  3. Meanwhile, heat 1 TBSP butter and 1 TBSP olive oil in a skillet. Sear chicken over medium/high heat on one side, for 4 - 5 minutes, flip and sear the other side for another 4 - 5 minutes. (When the chicken is seared over high enough heat, and not touched until flipped, most of the dredging will stay on the chicken).

  4. Remove chicken to a plate and cover. (The chicken will continue to cook through at this point).
  5. Turn down heat to medium. Add white wine to the pan and deglaze, reducing the wine to about 1/3.

  6. Next add chicken stock and cream. Reduce heat to low and gently simmer for 10 - 15 minutes, stirring occasionally while sauce thickens. Sauce will reduce by about half.

  7. Add Parmesan cheese. Stir until cheese melts and is evenly distributed. Nestle in the chicken cutlets; along with any juice that may have accumulated.
  8. Cook for about 5 minutes until chicken warmed through.
  9. Remove from heat and add capers and drizzle with the juice of half a lemon.
  10. Garnish with lemon slices, fresh herbs and caper berries if desired. We serve this Piccata with pasta and asparagus or broccoli.