Kitchen Stories: Chicken Low Carb

Fillet of chicken breast, soft and juicy, dredged in lemon zest and red sweet paprika.
Quick and simple: One dish for working people and for those who do not have much time to spend in the kitchen but want a healthy and low carb delicious plate.
Spend half an hour to create the chicken fillet of this recipe. Give a bland, hard, usually white meat … one more chance!
Accompany it with a delicious, simple salad and a glass of chilled, dry white wine.

work: 00h:30'

time: 00h:30'

easy: 2/5

Ingredients (4 servings)

800 gr/ 30 oz Chicken breasts, boneless
1 large lemon, juice & zest
½ shot of olive oil
2 tbsp flour
1 tbsp sweet paprika
1 tsp pepper

Clean the excess fat from the chicken breasts.
Wash and wipe gently with paper towels.

In a shallow plate, add the flour, lemon zest, paprika and pepper.
Stir to mix.

Dredge all sides of the chicken breasts in the mixture of flour.

In a nonstick frying pan heat the olive oil over medium heat.
Place all the dredged chicken breasts in the pan. Pour the remaining flour mix into the pan between the chicken breasts.
Turn them from both sides until golden brown.

Squeeze the lemon and pour the juice over the chicken. And add ½ cup water.
Cover the skillet with a lid and allow it to cook and soften.
Bake for 15 minutes over medium heat.
In the meantime we prepare the salad.

When it is cooked and has absorbed all the juices, remove the chicken breasts from the pan.
Add ½ cup water more to the pan.
Stir well and cook for few minutes until we have a thick sauce.