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Chicken Piccata

Yield 4 servings (serving size: 1 breast half and 1 tablespoon sauce)
Substitute chicken breast tenders or veal cutlets, if you like. Serve over angel hair pasta or rice.

Ingredients

  • 1 tablespoon olive oil
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/3 cup fat-free, less-sodium chicken broth
  • 2 tablespoons dry white wine
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon capers, drained

Nutrition Information

  • calories 227
  • caloriesfromfat 22 %
  • fat 5.5 g
  • satfat 1 g
  • monofat 3 g
  • polyfat 0.8 g
  • protein 39.7 g
  • carbohydrate 1.1 g
  • fiber 0.3 g
  • cholesterol 99 mg
  • iron 1.6 mg
  • sodium 505 mg
  • calcium 27 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat.

  2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Spoon sauce over chicken.