LEMON CHICKEN PICCATA - 2

1 lb whole grain or your favorite low carb linguine

2 boneless, skinless chicken breasts, butterflied, or 4 chicken breast cutlets

1/4 cup flour + 1 1/2 tbsp, divided

3 tbsp lemon zest, divided

2 tbsp olive oil

6 tbsp unsalted butter, divided

1 1/2 cups chicken broth

1/2 cup lemon juice

1/2 cup heavy cream 

Chopped fresh parsley for garnish, optional

Lemon wedges for garnish, optional

Salt and pepper to taste

Cook the linguine in salted water according to the package directions.

Season chicken breasts on both sides with salt and pepper. Place 1/4 cup flour in a medium bowl and add 1 tablespoon lemon zest and a pinch of salt and pepper. Heat a large sauté pan over medium-high heat with olive oil and 2 tablespoons butter.

Cover the chicken in the flour mixture, shaking off any excess. In the sauté pan, cook the chicken on both sides until golden brown, about 3 minutes per side.

Transfer the chicken to a plate and reduce the heat to medium-low. In the sauté pan, add the remaining 4 tablespoons of butter and sprinkle in 1 1/2 tablespoons of flour. Whisk in the chicken broth, 1 tablespoon lemon zest, 1/2 cup lemon juice. Continue whisking and allow the sauce to come to a simmer and thicken, about 3 to 4 minutes. Once thickened, stir in the heavy cream.

Toss the linguine in half of the sauce and save the remaining sauce. Divide the pasta onto four plates and serve the chicken on top. Ladle with the reserved sauce and garnish with the lemon zest, parsley and lemon wedges, if using.

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