Lower Carb Lemon Caper Chicken Recipes

LEMON CAPER CHICKEN

Lemon Caper Chicken image

The bright flavors of lemons pairs so well with capers! This simple chicken recipe is a perfect low carb dinner!

Provided by Karly Campbell

Categories Recipes

Time 25m

Number Of Ingredients 9

Ingredients

1 pound thin sliced chicken breasts
1 teaspoon salt
1 teaspoon pepper
1 tablespoon avocado oil
1 cup chicken broth
2 tablespoons butter
1 tablespoon lemon juice
¼ cup heavy cream
3 tablespoons capers

Steps:

Season the chicken on both sides with salt and pepper.
Heat the avocado oil in a large, heavy bottomed skillet over medium heat.
Add the chicken and cook through, flipping halfway through cooking, about 8 minutes.
Remove the chicken to a plate and set aside.
Add the chicken broth and butter to the skillet and bring to a boil. Let the chicken broth reduce by half, about 5 minutes.
Add the lemon juice and cream to the skillet and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon, about 5 minutes.
Add the capers to the sauce and stir to combine.
Return the chicken to the skillet and coat with the sauce. Cook 1 more minute to rewarm the chicken.
Serve immediately.

Nutrition Facts : Calories 326 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 130 milligrams cholesterol, Fat 19 grams fat, Fiber 0 grams fiber, Protein 36 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 1046 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

LOWER CARB LEMON CAPER CHICKEN

Lower Carb Lemon Caper Chicken image

I found this on a low carb website, I wish I could remember which one. Now that I don't do low carb I dredge the chicken breasts in 3 TBSP flour and salt & pepper to taste before throwing them into the skillet.

Provided by Teddys Mommy

Categories Chicken Breast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 teaspoon olive oil
2 boneless skinless chicken breasts
1/3 cup white wine (I use chardonnay)
1 teaspoon lemon juice
1 teaspoon lemon zest
1 tablespoon capers
2 tablespoons butter, chilled and cut into small cubes

Steps:

Warm olive oil in skillet.
Cook chicken in skillet approximately 4 minutes on each side until browned.
Remove chicken from skillet. Add wine, lemon juice, lemon zest, and capers to skillet.
Bring to boil, and then simmer for 2 minutes.
Whisk in butter 1 piece at a time.
Once butter is completely mixed in, pour sauce over chicken.

Nutrition Facts : Calories 286.1, Fat 15.3, SaturatedFat 8, Cholesterol 99, Sodium 288, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 27.5

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