Truly Low Carb Lemon Chicken Recipes

CREAMY LEMON CHICKEN WITH GARLIC

Steps:

• Season the chicken on both sides with salt and pepper.
• Heat a large, heavy-bottomed skillet over medium heat. Add the oil and heat until shimmering.
• Add the chicken to the skillet and cook until browned on each side and cooked through, about 8 minutes total. Remove chicken to a plate and set aside.
• Add the chicken broth, to the pan and whisk to deglaze the pan. Add the lemon juice and garlic to the pan and bring to a boil over medium heat.
• Allow chicken stock to reduce by half, about 10 minutes.
• Whisk the butter and cream into the chicken stock until butter has melted and mixture is smooth and creamy.
• Return chicken to the skillet and sprinkle with fresh dill. Cook for 1 minute to rewarm the chicken.
• Serve immediately.

CREAMY LEMON CHICKEN

Steps:

• Place one chicken breast onto a sheet of parchment paper, then fold the paper over the chicken. Use a rolling pin to pound the chicken breast to an even thickness of about 1". Set aside and repeat with the remaining chicken breasts. Season chicken on all sides with salt and pepper.
• Heat a 12" skillet over medium high heat. Add the oil, heat until it shimmers, then add the chicken breasts in a single layer. Sear 5 minutes until golden brown, then flip and sear on the other side 5 minutes more. Transfer chicken using tongs to a plate; tent with foil to keep warm.
• Reduce heat to medium. Add 2 tbsp butter and heat until it melts then foams. Add shallot and saute, stirring frequently, until soft, 3-4 minutes. Add garlic, stir to toss with shallots, and saute 1 minute more.
• Add white wine and lemon juice to deglaze; gently scrape any browned bits from the bottom of the pan. Simmer until the liquid is reduced by half, about 5 minutes.
• Add remaining 2 tablespoons butter and whisk until emulsified into the sauce. Add chicken broth heavy cream and whisk for 30 seconds, until smooth. Bring the liquid to a simmer, then return chicken to the pan. Simmer in the sauce until cooked through and the chicken registers 165°F using an instant read thermometer, 5-7 minutes. Garnish with fresh chopped parsley and serve immediately.

TRULY LOW CARB LEMON CHICKEN

Steps:

• Season chicken with salt and black pepper. Heat pan to high temperature, then add oil and chicken pieces (do not overcrowd pan). Sauté until all pieces are well browned on all sides. Drain and discard any excess grease. Reduce heat to medium, add onion and lemon zest, and cook for one more minute. Mix lemon juice with water, cream and sour cream, and add to pan. Continue to heat over medium heat, stirring often, until the chicken is cooked through and sauce is proper consistency, about 10 mins. for boneless breast (longer if you uses larger pieces with bones). Delicious over a bed of cabbage noodles, or low carb pasta, or all by itself.