Low Carb Creamy Lemon Chicken Recipe
An easy gourmet style Creamy Lemon Chicken that is low carb and diabetic friendly.
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Servings: 6
Calories: 322kcal
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Ingredients
- 3 large Boneless Skinless Chicken Breasts
- 3/4 cup King Arthur Keto Wheat Flour
- 1 tsp Garlic Plus Seasoning
- 1 1/2 tsp Minced Garlic
- 2 fresh lemons
- 3/4 cup Heavy Cream
- 3/4 cup Chicken Broth
- 1/4 cup Canola Oil
- 1/2 tsp Salt
Instructions
- Slice the chicken breasts in half lengthwise.
- Using a meat mallet, tenderize and make all chicken pieces similar width. (cover with plastic wrap to keep chicken pieces from drying out)
- In a dredging dish, mix the K.A Flour and Garlic Plus Seasoning
- Dredge chicken pieces through the flour mixture.
- Heat oil in a large frying pan.
- Pan fry the chicken pieces until cooked through (time varies dependant on width of chicken).
- While the chicken is cooking, slice the lemons in half and juice 1 1/2 of the lemons.
- Slice the remaining 1/2 of the lemon into thin slices.
- Remove cooked chicken and set aside.
- Saute garlic in same pan. (do not remove chicken bits left from frying pan)
- Sprinkle any leftover flour mixture, from the dredging plate over the garlic
- Add the chicken broth and bring to a simmer.
- Whisk in the lemon juice, salt and cream and continue to simmer.
- Add the lemon slices while simmering.
- Allow the sauce to simmer for 2-3 minutes.
- Return the chicken to the pan, spooning the sauce around and on the breasts.
- Continue to heat until the chicken is thoroughly reheated.
- Serve hot.
Nutrition
Calories: 322kcal | Carbohydrates: 13g | Fiber: 9g | Net Carbs: 4gr | Protein: 28g | Fat: 22g | Saturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 425mg | Potassium: 274mg | Sugar: 1g | Calcium: 42mg | Iron: 1mg