You will never even know this is a low-carb dish. Using prepared tortillas as bread crumbs gives the “fried” crunch to the chicken. Lemon and capers make a bright, flavorful sauce. Try substituting the Swanson Chicken Broth with my Homemade Chicken Broth and adjust the nutritional information accordingly.
Make a double or triple batch and freeze the entire meal in 9 × 9-inch foil pans. This is a great meal to pull from the freezer and reheat on a busy night. This will take about 30 to 40 minutes to reheat in a 350°F oven. It is also fantastic when served with celery root puree.
Ingredients
- 1 pound (454 grams) chicken breast (about two large breasts)
- 0.33 cup (36 grams) Quick and Easy Low-Carb Bread Crumbs
- ½ teaspoon (1.5 grams) garlic powder
- ½ teaspoon salt
- ¾ (85 grams) butter
- ½ cup (108 grams) extra virgin olive oil
- ½ cup (117 grams) Swanson Chicken Broth, 100% Natural
- ¼ cup (61 grams) lemon juice
- ¼ cup (61 grams) capers
- 0.12 teaspoon (0.5 grams) xanthan gum
- a few sprigs of fresh parsley
- pepper to taste
How to Make It
- Cut each chicken breast in half so you have four pieces of equal size. Lay each piece between two sheets of wax paper. Using a rolling pin, flatten each piece until it is even in thickness and about ½-inch thick.
- On a clean sheet of wax paper, combine the bread crumbs, garlic powder, and salt. Coat each piece of chicken with the bread crumbs. There should be enough bread crumbs for an even, thin coating on all sides of the chicken. Do not discard any remaining bread crumbs.
- Melt the butter in a large skillet over medium heat. Once the butter has melted, add the olive oil. When the butter and olive oil are hot, add the breaded chicken pieces. Fry them on each side for about two to three minutes or until the bread crumb coating is golden brown and crisp. Once each side is cooked, remove the chicken from the pan to a plate and set aside. Do not drain any fat from the pan.
- Lower the heat from low to medium. Add the chicken broth, lemon juice, capers, any remaining bread crumbs, and xanthan gum to the pan and whisk very well to combine all ingredients. Return the chicken and drippings to the pan and allow the sauce and chicken to simmer until the chicken is completely cooked through and the sauce has thickened, about 10 minutes. There should be approximately 1 cup of sauce remaining.
- Garnish the chicken with fresh parsley and ground pepper if desired. Serve each piece of chicken with about ¼ cup of the sauce and enjoy.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 542 kcal Calories from Fat: 429.03 kcal |
|
% Daily Value*
|
| Total Fat 47.67 g 136% |
Trans Fat 0.0 g |
carbohydrates 2.32 g 2% |
Protein 26.03 g 52% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |