Chicken Piccata

Description

A lightly-breaded chicken breast in a zesty Italian sauce.

Ingredients

4
boneless, skinless chicken breasts (4-6 ounces each)
1 1⁄2 tablespoon
olive oil
1⁄2 cup
low-sodium chicken broth
2 tablespoons
lemon juice
2 tablespoons
capers
2 tablespoons
chopped parsley
 
salt to taste
 
freshly ground black pepper
 
flour for dredging

Instructions

1. Lay the chicken between two pieces of waxed paper and flatten each cutlet with the flat end of a mallet until thin.

2. Heat the olive oil in a large, non-stick skillet until hot. While the oil is heating, season the chicken with salt and pepper and dredge it in flour.

3. Saute the chicken over high heat, about 3 minute on each side. Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden spoon to release any caramelized bits that may be stuck to the pan. Cook until the broth has reduced by half. Add the lemon juice and capers. Pour the sauce over the chicken, sprinkle with parsley and serve.

Notes

NOTE: You may have to saute the chicken in two batches. If so, use a clean pan for each batch. Make the sauce in one of the pans.

Nutrition Information

Per Serving
Calories 253
Carbohydrate 4 g
Fat 7 g Fiber 0 g
Protein 40 g
Saturated Fat 1 g
Sodium 370 mg