Wednesday, July 31, 2013

Low Carb Chicken Piccata

In my quest to figure out low carb versions of things I am pleased when I stumble upon something great. And it's even better when I can share that accomplishment with a friend. Last night Rebecca and I topped ourselves with our low carb chicken piccata. And we want you to have the opportunity to enjoy it as well so continue reading. (Pretend it's a Monday since we are so off schedule.)
Ingredients (serves approximately 3 adults)
1 lb chicken breasts, butterflied and flattened
1/2 c almond meal
3-4 cups uncooked spinach
1 head cauliflower (smallish)
1/4 c goat cheese (we used peppered)
1 c chicken broth
1 c mushrooms (we used baby bella)
1/2 c white wine
1/8 c lemon juice
2-3 tbsp capers, drained
1/2-1 stick butter (We used a whole stick because...butter)
salt and pepper to taste
Rice the cauliflower in a food processor so it is small but not mashed. Heat a saucepan low-medium with 2 tbsp butter, and heat medium-high a large frying pan with 2 more tbsp butter. Add the cauliflower to the saucepan and let the butter melt, stirring occasionally.
While the pan is heating dredge the chicken in the almond meal. Add to the butter in the frying pan when hot, browning the chicken on both sides. Take the chicken out when done, add your mushrooms and another tbsp butter. Cook 5 minutes.
In a measuring cup stir together your white wine, lemon juice and chicken stock. Add 1/2 c to the cauliflower and the rest to the mushrooms. Add the chicken back into the pan and let simmer 7-8 minutes to finish cooking the chicken.
Once the liquid has been added to the cauliflower add the goat cheese, lowering the heat if you start to get air bubbles. The cauliflower should be ready once it starts to get creamy.
For the spinach we used a ready to microwave bag, but if you are doing it on the stove toss it with some olive oil and wilt in another frying pan 2-3 minutes.
For serving we laid a bed of cauliflower, then spinach, then chicken and covered with the mushrooms, capers and sauce. The goat cheese was offset nicely by the lemon in the sauce.

No comments:

Post a Comment