Low-Carb Chicken Piccata

My sister-in-law sent me this low carb recipe for piccata.
You can make it with turkey or chicken. It is actually quite good.
This particular time, I forgot to do what she suggested and cut
the fillets in half. Next time–makes for cooking through the
center of the meat faster. My husband ate a cutlet and he really
liked it. Consider serving with veggies, salad! Low
Carb Piccata
(about 4g of carbs per cutlet) •4
turkey or chicken cutlets (about 5-6oz each) •1/4 teaspoon! salt
•1/4 teaspoon ground pepper •1 tablespoon olive oil, divided •1
tablespoon butter •1 1/2 cup chicken broth •2 tablespoon shallots,
chopped •2 cloves garlic, minced •1 teaspoon flour •1 – 2
tablespoons lemon juice •1 tablespoon capers, drained •1 tablespoon
flat leaf parsley Sprinkle turkey with salt and pepper. Heat a
large skillet over medium high heat. Add 1 teaspoon oil to pan. Add
cutlets and cook 2-3 minutes per side or until done. Remove and
keep warm covered with a sheet of foil. Add remaining olive oil and
1/2 tablespoon of butter to pan. Add shallots and garlic cooking
for 1 minute. Stir in 3/4 cup broth. Bring to a boil and cook for 2
minutes, scraping sides of pan. Combine remaining chicken stock and
flour in a small bowl, stirring with a whisk. Add to pan and bring
to a boil. Cook 5 minutes or until liquid has reduced by half.
Remove from heat and stir in remaining butter, lemon juice, and
capers. Pour sauce over turkey and garnish with parsley.
Nutritional Information Calories: 298
Fat: 10g Saturated fat: 4.1g Monounsaturated fat: 4g
Polyunsaturated fat: 0.6g Protein: 43.3g Carbohydrate: 4.5g Fiber:
0.6g Cholesterol: 83mg Iron: 2.7mg Sodium: 414mg Calcium: 19mg
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