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| INGREDIENTS |
| 2 |
(6 oz.) boneless chicken breasts, pounded thin |
| |
salt and ground black pepper to taste (optional) |
| ¼ cup |
all-purpose flour |
| 1 tbsp. |
canola oil |
| ¼ cup |
dry white wine |
| 1 tsp. |
minced garlic |
| ½ cup |
low-sodium, fat-free chicken broth |
| 2 tbsp. |
fresh lemon juice |
| 1 tbsp. |
capers, drained |
| 1 tbsp. |
unsalted butter |
| 6 |
thin lemon slices |
| |
fresh parsley, chopped, optional |
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| RECIPE |
-
Season chicken with salt and pepper, if desired.
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Dust with all-purpose flour.
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Spray sauté pan with cooking spray and add canola oil.
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Heat over medium-high heat.
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Sauté chicken 2-3 minutes on one side, flip and sauté an additional 1-2 minutes covered.
- Transfer chicken to a plate.
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Pour off fat from sauté pan and return to heat.
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Add wine and minced garlic to deglaze pan (scrape off bits from bottom of pan).
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Cook until garlic is just beginning to brown.
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Add broth, lemon juice, and capers.
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Return chicken to pan to finish cooking.
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Place chicken on serving dish.
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Add butter and lemon slices to pan over low heat.
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When butter melts, remove lemon slices and pour over chicken. Garnish with parsley, if desired.
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| SERVING SUGGESTION |
SERVING SIZE:
1 chicken breast
NUMBER OF SERVINGS:
2
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| NUTRITION FACTS |
| |
| Calories |
360 |
|
| Total Fat |
12 g |
|
| Sodium |
270 mg |
|
| Total Carbohydrates |
14 g |
|
| Fiber |
1 g |
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| Protein |
42 g |
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