Low Carb Lemon Chicken Piccata

This one is for my sisters, lemon lovers every one of then!
The first time I ate Lemon Chicken Piccata was at my sister Pat's. Susan and Lynda were visiting her so I drove down for a couple of days to enjoy their crazy antics. I had fried up some chicken in my hotel room in the little kitchenette and Susan was guiding the rest of the gang through her Chicken Piccata recipe. We ate like piglets that night! After supper we played Mexican train, some kind of dominoes game. The sisters get a tad over excited when they play! It always involves a sombrero and one of them dancing while we all roar with laughter. Never a dull moment!
So in keeping with my Keto lifestyle I wanted to reproduce a low carb version of Susan's wonderful Lemon Chicken Picatta. This is what I came up with.

Low Carb Lemon Chicken Piccata

Low Carb Lemon Chicken Piccata
Recipe

Chicken

4x 5 ounce chicken breasts cut thin and pounded

1/3 Cup Psyllium husks

1/3 Cup grated Parmesan cheese

3 tablespoons Oat fibre (optional, zero net carbs)

2 teaspoons Kosher salt

1/2 teaspoon black pepper

2 eggs

2 Tablespoons water

4 Tablespoons Avocado oil (more if needed for frying)

Slice each breast in half to make thinner. Pond with a tenderizer to thin the pieces.

Mix the dry ingredients together in medium size bowl until well blended.

Beat the egg with the water in a small bowl.

Heat oil in large frying pan.

Dip each piece of chicken in the dry mixture, then in the egg mixture and back into the dry mixture. 

Fry in batches until golden brown on both sides. Place in a glass dish and keep warm in oven until all the chicken has been fried. I stand the pieces on their sides, leaning against the edge of the dish and each other so that the coating does not get soggy.

Once all of the chicken is cooked, drain off any excess oil from the pan being careful to leave the little bits to help flavour the sauce.

Sauce

1/2 Cup freshly squeezed lemon juice

1 Cup chicken broth

1/2 Cup capers drained and rinsed

1/4 Cup butter

1/4 cup parsley for garnish

Add lemon juice, chicken broth and capers to the frying pan. Bring to a light boil and simmer for about 5 minutes. Add the butter and whisk for 2 minutes until melted and well blended.

Plate the chicken with a ladle of sauce poured over and garnish with parsley.

If you have an extra lemon you can cut in slices and add to plates for decoration.

Makes 4 servings of approximately 3.5 carbs each.