Ingredients
2 Boneless, skinless chicken breasts halved and pounded to ¼ inch thickness.
2 Tsp. all-purpose flour
2 T Canola Oil
¼ Cup dry white wine
1 Tsp. minced garlic
½ Cup chicken broth
2 Tbsp. freshly squeezed lemon juice
1 Tbsp. capers
2 Tbsp. butter
Lemon slices
Chopped fresh parsley
Directions
1. Sprinkle chicken breasts with salt and pepper, then dust with flour.
Spray a sauté pan with a nonstick spray. Add the Canola oil and heat over
medium high.
2. Sauté the chicken pieces 2-3 minutes on one side. Then flip the
chicken over and cover pan. Sauté 1-2 minutes more. Transfer the
chicken to a plate and pour off fat from the pan.
3. Deglaze the pan with wine and add the garlic. Cook until almost all the
liquid has evaporated, approximately 2-3 minutes.
4. Add the lemon juice, chicken broth and capers to the pan.
5. Place chicken back in the pan and cook on each side for 1 minutes.
Transfer the chicken to warm serving plates.
6. Complete the sauce by adding the butter and lemon slices to the pan.
When butter melts pour the sauce over the chicken and finish by sprinkling
with parsley.
Per serving: Approximately 250 calories. 14g total fat; 65 mg cholesterol;
137 mg sodium; 2g carbohydrates; 0g fiber; 20 g protein.
