Thursday, June 8, 2017

[Healthy_Recipes_For_Diabetic_Friends] Chicken Pickle Piccata - 1.13g Carbs, 0.27g Fiber, 0.49g Sugar


Chicken Pickle Piccata - 1.13g Carbs, 0.27g Fiber, 0.49g Sugar

From: - By Karen Rankin
Adults and children alike will love these chicken cutlets drizzled with a piquant dill pickle-butter sauce, which remind us a bit of sophisticated Chick-fil-A. There's no breading, but the chicken goes into a screaming hot pan so it gets nice and golden brown on the outside. Chicken cutlets are sold in most markets, but you can easily split chicken breasts in half horizontally and make them yourself. Round the dish out with a side of quinoa, your favorite grain, or a green salad. Double the sauce for drizzling on leftover pasta for lunch the next day.
Serves: 4
Serving size: 1 chicken cutlet, 1 Tbsp sauce
Hands-On Time 10 min
Total Time 20 min

4 (5 oz) chicken cutlets
1/4 tsp kosher salt
1/4 tsp black pepper
2 Tbsp olive oil
2 Tbsp chopped shallot
2 Tbsp chopped dill pickles
1/3 cup chicken broth
4 Tbsp cold unsalted butter, cut into pieces
1 Tbsp chopped fresh flat-leaf parsley

1. Pat chicken cutlets dry. Season evenly with salt and pepper.

2. Heat oil in a large nonstick skillet over medium-high. Add cutlets in single layer, and cook until golden brown and done, about 3 minutes per side. Remove chicken from skillet, and cover to keep warm.

3. Add shallot and pickles to skillet, and cook, stirring often, until shallot is softened, about 1 minute. Add broth, and cook until liquid is reduced by half, about 2 minutes. Add butter, and cook, whisking constantly, until butter is melted and incorporated into sauce. Stir in parsley.

4. Place 1 cutlet on each of 4 plates. Spoon sauce evenly over cutlets.

Serves: 4
Serving size: 1 chicken cutlet, 1 Tbsp sauce
Nutrition per Serving: 337.17 Calories, 22.04g Fat, 8.91g Sat Fat, 134.01mg Cholesterol, 299.39mg Sodium, 32.31g Protein, 1.13g Carbs, 0.27g Fiber, 0.49g Sugar


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