HCG Chicken Picatta

The original recipe calls for veal... and I'm all about veal... but it is really fatty, and also the store didn't have it.  I decided to try it out with chicken, and I'm definitely not sorry.  Since it's been over two weeks since I've had a carb- I have figured out how not to miss them.  The original recipe suggested pounding out melba toast (which is definitely the least of the carb evils), but I also left that out.  Less than 90 days till my St. Lucian wedding!

• 2 thin chicken breasts
• cooking spray
• 1/4 cup vegetable broth
• 2 tablespoons capers (without juice)
• 1 lemon, juiced
• 2 cloves of garlic, chopped
• Paprika to taste
• 1 bay leaf
• salt & pepper to taste

1. Season chicken with paprika, salt & pepper.  Spray a pan with cooking spray, and use about 1 tablespoon of lemon juice in the pan.  Heat pan on medium high heat.  When pan is hot- add chicken, and cook on both sides until brown.  Set chicken aside.
2. Deglaze pan with vegetable broth & left over lemon juice.  Add chopped garlic & bay leaf.  Cook on medium high for 1-2 minutes.  
3. Add chicken back to pan, and simmer on low heat.  Add capers.  Cover if necessary to cook chicken.  

This was pretty good for a low calorie, low carb meal.  If you like lemon and capers- it's definitely good.  I served it with baked asparagus.  Enjoy!