Chicken Piccata

Chicken Piccata is one of Mike's favorite meals. I used to make it with about half a stick of butter and an abundance of linguine pasta. Piccata, however, makes an easy and delicious transfer into a low-carb diet. Yes, there is still butter in this dish, but don't panic, three tablespoons will not kill you. Besides, you need your fats, right?

2-3 chicken breasts

1 lemon

3 tbsp butter

2 tbsp capers

½ cup chicken broth

salt and pepper

4 oz mushrooms (optional)

Pound chicken breasts with meat mallet (or a FatMax hammer!) to tenderize, then season with salt and pepper. Heat a large skillet to medium high with a little olive oil. Sauté mushrooms, season with salt and pepper. When tender, remove from pan, but save the brown bits on the bottom (flavor country).

Heat 2 tbsps of butter in pan, then add chicken breasts. Cook on both sides for approx. 5 – 8 minutes or until golden brown. Squeeze the lemon over the chicken (use half or whole depending on your lemon preferences), then add chicken stock and capers. Cover and cook for 5 minutes. Add the last tbsp of butter and put mushrooms back in the pan. Cook until the butter is fully melted and incorporated in the sauce. Serve with a salad and a side of eggplant.