Keto Chicken with Lemon and Capers
1.0g
Net Carbs
50.9g
Protein
25.3g
Fat
0.2g
Fiber
467
Calories
Ingredients:
- 24 ounces Chicken Breast Filet, with skin
- 1/8 teaspoon Black Pepper
- 1/8 teaspoon Salt
- 1/2 fluid ounce Fresh Lemon Juice
- 1 teaspoon Lemon Zest
- 1 tablespoon Extra Virgin Olive Oil
- 3 tablespoons Unsalted Butter Stick
- 4 fluid ounces Sauvignon Blanc Wine
- 1 1/2 tablespoons drained Capers
Directions:
- Heat oil in a heavy skillet over medium heat until hot but not smoking. Sprinkle chicken with salt and pepper.
- Add chicken and cook until browned and cooked through, 4-5 minutes per side. Remove chicken from skillet; cover and keep warm.
- Add wine, lemon juice, lemon zest and capers to same skillet. Bring to a boil, lower heat and simmer 2 minutes, scraping up any browned bits from bottom of skillet.
- Whisk in butter, 1 piece at a time, and cook over low heat until incorporated. Pour sauce over chicken and serve immediately.
