Friday, October 19, 2007

Chicken Piccata

This is another weeknight standby. It goes together quickly, and with so many items that we always have on hand. When the situation changes at the last minute, and what you planned to make will no longer work, this is a recipe that can save the day. Serve with pasta.

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

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.

--Adapted from Cooking Light magazine

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