Chicken Piccata

SERVES 2 

Calories: 680 

Carbs: 51 g 

Fiber: 8 g 

Protein: 41 g

1. SAUTE for about 2 minutes

   1. • 90 g pasta, cooked al dente

      • 30 g butter, lightly browned

      • 20 g parmesan cheese, grated

      • 2 T sage leaves

      • 2 T pasta water

      • 1/2 T lemon juice

      • 1/4 t Aleppo peppers

      • S&P

2. DREDGE chicken in flour and FRY about 2.5 minutes per side then REMOVE

   1. • 250 g chicken, fileted and pounded to 1/4" thick, S&P

      • 30 g AP flour

      • 30 g olive oil

3. DEGLAZE and THICKEN 3-4 minutes

   1. • 30 g white wine

      • 1/3 cup chicken broth

4. PLACE chicken in SAUCE to COAT then begin to PLATE

5. ADD to the pan sauce then DRIZZLE

   1. • 15 g butter

      • 1 T lemon juice

      • 1 T parsley, chopped

6. PLATE pasta then CHICKEN with SAUCE

7. TOP with FRESH BASIL, OLIVES, CHERRY TOMATOES, and STEAMED VEGGIES (100 g broccoli and 100 g carrots)