Substitute chicken breast tenders or veal cutlets, if you like. Serve over angel hair pasta or rice.

Lisa Zwirn
Recipe by Cooking Light October 2004


Recipe Summary

4 servings (serving size: 1 breast half and 1 tablespoon sauce)


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat.

  • 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.

Nutrition Facts

227 calories; calories from fat 22%; fat 5.5g; saturated fat 1g; mono fat 3g; poly fat 0.8g; protein 39.7g; carbohydrates 1.1g; fiber 0.3g; cholesterol 99mg; iron 1.6mg; sodium 505mg; calcium 27mg.