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I put together this hodge-podge of stuff to try and get the taste of one of my favorite entrees.... Lemon Chicken Scallopini. I was surprised at how well it turned out. Not sure if anyone else here has done this, sorry if this might already been posted in similar fashion ...
2 pieces boneless chicken breast, pounded flat
1 tablespoon capers
1 tablespoon lemon juice
3-4 pieces pancetta (as suggested for serving size on package)
2 tablespoons heavy cream
In a sautee pan, sautee the chicken until almost cooked. Remove from heat, drain, put back in pan.
Fry the pancetta in a separate pan until cooked, then toss into chicken.
Add in capers, lemon juice, and heavy cream. cooking until all flavors meld together, and cream sauce is just a tad thicker than it was when you poured it out of the carton, lol.
If my calculations are correct... carb count should be no more than 4 (2 for the cream, 2 for the lemon juice ... feel free to correct me if I'm wrong
)
2 pieces boneless chicken breast, pounded flat
1 tablespoon capers
1 tablespoon lemon juice
3-4 pieces pancetta (as suggested for serving size on package)
2 tablespoons heavy cream
In a sautee pan, sautee the chicken until almost cooked. Remove from heat, drain, put back in pan.
Fry the pancetta in a separate pan until cooked, then toss into chicken.
Add in capers, lemon juice, and heavy cream. cooking until all flavors meld together, and cream sauce is just a tad thicker than it was when you poured it out of the carton, lol.
If my calculations are correct... carb count should be no more than 4 (2 for the cream, 2 for the lemon juice ... feel free to correct me if I'm wrong
)
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