Low Carb Browned Sage Butter Chicken Piccata & Mushroom Pasta

This original recipe comes from the AMAZING Half Baked Harvest. I cannot take any credit for coming up with this fantastic combination of flavors, but I can share with you how I made it a little healthier and low carb.

One of my favorite low carb noodle substitutes is Miracle Noodle! They are the closest consistency to a classic noodle, and really absorb sauce well. The noodles are made from plant fiber from the Japanese Konjac plant and water, and they are ZERO CARBS.

Another modification I made is the use of tapioca flour instead of all purpose. The tapioca flour is grain free, and adds the same crispy crust to the chicken without the gluten. A real winner in my book!

For my last swap, I use bone broth instead of white wine. Bone broth is full of collagen, which all the ladies know promotes skin elasticity (i.e. wrinkles) and healthy bones/joints. It’s basically a miracle liquid!

I linked the original recipe above if you are interested in getting the real deal, but here is how I made my healthy modifications.

Ingredients:

• 1 lb chicken cutlets, breasts sliced in half, or chicken tenders (its all the same)

• 1/3 cup tapioca flour

• 6 tablespoons olive oil - seems like a lot but you need it at different times

• 4 tablespoons butter

• 12 fresh sage leaves - don’t skimp on these

• 1/2 cup bone broth - I use Osso Good

• 1/3 cup lemon juice

• 2 tablespoons capers - or more because they’re great

• 8 oz sliced mushrooms

• 2 cloves minced garlic

• 2 tablespoons fresh thyme

• 1-2 packs Miracle Noodles - I like extra noodles

• 1/3 cup heavy cream

• 1/2 cup parmesan

• 1/2 cup manchego cheese or Italian blend - just use what you like!

• Red pepper flakes to taste

• Salt & pepper to taste

Instructions:

• Season the chicken with salt and pepper. Put the tapioca flour in a shallow bowl and dip the chicken in it, shaking off an excess.

• Heat 4 tablespoons of the olive oil over medium high heat and cook the chicken for 3-5 minutes on each side. The chicken will be golden brown. Set aside.

• In the same pan, add the butter and sage. Let it crisp up for about one minute and set the sage aside with the chicken. Add the bone broth and lemon juice for about a minute, and then follow it up with the capers, some salt, and pepper. Add the chicken back to the pan and let it simmer for 5-10 minutes. The chicken should be warmed all the way through.

• Meanwhile, bring a salted pot of water to a boil and add your rinsed Miracle Noodles. Let them boil for about 10 minutes or less. Reserve a 1/2 cup of the water for later.

• Heat the remaining olive oil on high and cook the mushrooms. Let them sit for 5 minutes without stirring to caramelize. Lower the heat and the garlic, thyme, red pepper flakes, salt, and pepper. Let cook for another few minutes.

• Add the Miracle Noodles to the mushrooms and stir in the cream, cheeses, and a small amount of noodle water. Stir until the cheese has melted. If they sauce is too thick for your liking, add in more water.

• Serve the pasta with the chicken and sage. Make sure to add some of the sauce and capers from the chicken too. Enjoy!