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Chicken Piccata

Yield 4 servings
Serve with parslied noodles and a spinach salad.

Ingredients

  • 1/2 cup fat-free, less-sodium chicken broth
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon cornstarch
  • 1/2 teaspoon grated lemon rind
  • 1/2 teaspoon sugar
  • 1/8 teaspoon garlic powder
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 teaspoons reduced-calorie margarine
  • Chopped fresh parsley (optional)

Nutrition Information

  • calories 213
  • caloriesfromfat 26 %
  • fat 6.1 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 27.4 g
  • carbohydrate 10.4 g
  • fiber 0.4 g
  • cholesterol 66 mg
  • iron 0.0 mg
  • sodium 456 mg
  • calcium 0.0 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl; set aside.

  2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Cut each breast into 2-inch pieces.

  3. Combine flour, salt, and pepper in a small bowl. Dredge chicken pieces in flour mixture. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet; keep warm.

  4. Stir broth mixture, and add to skillet. Cook over medium heat until mixture is thickened and bubbly, stirring constantly. Stir in margarine. Spoon sauce over chicken; sprinkle with parsley, if desired.

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