Chicken Picatta with Capers and Tomatoes Recipe


Atkins Chicken Picatta with Capers and Tomatoes
8g
Net Carbs
Prep Time: 0 Minutes
Style:Italian
Cook Time: 45 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

22.3g

Protein

16.9g

Fat

6.7g

Fiber

286.1cal

Calories

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INGREDIENTS

  • 2 Italian TOMATOES Maestri Pastai
  • 1 tablespoon OLIVE OIL Salov North America Corp.
  • 1 cube Chicken Stock Cubes (Dry, Dehydrated)
  • 2 medium Chicken Thigh
  • 18 oz ASPARAGUS Multiwipe International Inc.
  • 1 tbsp, drained CAPERS BJ's Wholesale Club / Corporate Brands
  • 0 3/4 tsp BLACK PEPPER Finlay Extracts & Ingredients USA, Inc.
  • 0 3/4 tsp SALT Morton Salt, Inc.
  • 1 clove GARLIC Iberia Foods Corporation
  • 1 medium (4-1/8" long) Young Green Onions

DIRECTIONS

  1. Cut the green onion into ¼-inch pieces; set aside.  Finely chop the garlic clove; set aside. Trim asparagus by snapping the thicker bottom ends where they break naturally; set aside.  Cut the tomato into ¼-inch diced pieces; set aside.  Add the chicken stock concentrate (cube) to 1 cup of water in a small bowl; stir and set aside.
  2. Pat dry the chicken thighs with paper towels. Season with ¼ teaspoon each of salt and pepper.  Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. When the oil is hot, add the chicken and cook for 3 to 5 minutes per side, until cooked through. Transfer the chicken to a plate, cover with foil and keep warm.
  3. Keeping the heat at medium-high, add 1 tablespoon of olive oil.  When hot, add the green onions and garlic to the pan and reduce the heat to medium. Cook for about 30 seconds until garlic is fragrant.
  4. Add the tomatoes, 2 tablespoons of the chicken stock, capers and ¼ teaspoon each of salt and pepper. Cook, stirring occasionally until slightly thickened, about 5 minutes.
  5. Meanwhile, heat 2 teaspoons of olive oil in a medium sauté pan over medium-high heat.  When hot, add the asparagus and ¼ teaspoon each of salt and pepper and sauté for 3 minutes.  Return the chicken to the pan with the tomato mixture and coat the chicken in the sauce. Heat until warmed through.
  6. Divide the asparagus evenly between two plates.  Place the chicken next to the asparagus, spoon the sauce over the chicken and enjoy!

Cooking Tip

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