Low Carb Chicken Piccata. You are looking at that very rare commodity known as a chicken tender. They are pretty hard to find anymore as they command a higher price because of their uses in restaurants over the last 20 years. My sweet little neighborhood Beaumont Market got a new (but actually retired) butcher and has decided to order them. Yes, they are a little more expensive but in my world well worth it, because they are so easily portion controlled and how quickly they cook without drying out. This can certainly also be made with juicy thigh meat but then you have dark meat. I have made it known how much I prefer dark chicken meat over white but chicken tenders are a game changer. I will purchase and eat these for as long as Jim continues to get and sell them and they are perfect for you and your kids fixed any number of ways including Crunchy Deep Fried Chicken Chips. Pretty much everybody knows how much kids like the crummy McNuggets served by McDonald’s but mine are a terrific healthy alternative.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 12-16 Chicken Tenders Or about 1-1¼ Lbs (Do Not Flatten)
- 6 T Olive Oil
- 8 T Butter
- ⅓ C Lemon Juice Or About 1½ Lemons
- ½ C Water (Chicken Stock)
- 2 T Chicken Base (Omit If Using Stock)
- ¼ C White Wine
- ¼ C Capers
- Salt & Pepper
- Heat 3 T olive oil + 3 T butter until butter is browning. Add half of the tenders, cook for 1-2 minutes per side. Set aside. Repeat for 2nd half tenders.
- Add wine and reduce by ½.
- Add water, chicken base, & lemon and reduce.
- Add capers to heat and swirl in remaining butter 1 T at a time.
- Plate tenders and spoon sauce over all.
- 4 Servings
- 531 Calories, 27.0g Protein, 45.6g Fat, 2.4g Carbs, 0.4g Fiber, 2.0g Net Carbs
- You will need to do this as two batches since trying to cook this many tenders would only cool your pan and stew the chicken instead of sauteing it.