Low Carb Chicken Piccata

• 3 -4 boneless skinless chicken breasts
• 3/4 cup soy flour
• 2 tablespoons olive oil
• 3 tablespoons butter
• 1 cup low sodium chicken broth
• 1/2 cup lemon juice
• 2 tablespoons capers, drained
• salt
• pepper

1. Butterfly the chicken breasts by cutting their thickness in half. You can also have your butcher do this for you. They just need to be thin so they cook faster.
2. Heat the olive oil and 2 Tbsp of the butter in a medium to large pan.
3. Season the chicken with salt and pepper. Then dredge in the soy flour and fry in pan.
4. Cook the chicken for 2 minutes on each side, until golden brown. Transfer to a plate and keep warm by placing in microwave. You may need to cook the chicken in batches depending on the size of your pan.
5. After all the chicken has been cooked, deglaze the pan with the chicken broth and lemon juice. Scrape all the bits from the bottom of the pan. Let simmer for 2-3 minutes.
6. Add the chicken back into the sauce and let simmer for 5 minutes.
7. Remove the chicken to the plate again. Add the remaining 1 Tbsp of butter and the capers to the sauce.
8. Place the chicken back in the pan. Ready to eat!
9. Very good with any vegetable on the side.

chicken breasts, soy flour, olive oil, butter, chicken broth, lemon juice, capers, salt, pepper

Taken from www.food.com/recipe/low-carb-chicken-piccata-182178 (may not work)