If you're craving Italian for a weeknight meal, try this surprisingly simple take on chicken scaloppini. Tip: Serve over white and wild rice blend.Yield: 4 servings (serving size: 1 breast half and 1 tablespoon sauce)
Ingredients
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup fresh lemon juice
- 2 tablespoons capers, drained
- 3 tablespoons minced flat-leaf parsley
Preparation
1. Place chicken between 2 sheets of plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken evenly with salt and pepper. Place flour in a shallow dish; dredge chicken in flour.
2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3 minutes. Turn chicken over. Add broth, juice, and capers; reduce heat to medium, and simmer 3 minutes, basting chicken occasionally with sauce. Sprinkle with parsley; cook 1 minute. Remove chicken from pan; keep warm.
3. Bring sauce to a boil; cook 2 minutes or until thick. Serve over chicken.
Nutritional Information
- Calories:
- 267
- Fat:
- 7.9g (sat 4.2g,mono 2g,poly 0.7g)
- Protein:
- 40.5g
- Carbohydrate:
- 6.4g
- Fiber:
- 0.6g
- Cholesterol:
- 114mg
- Iron:
- 1.9mg
- Sodium:
- 476mg
- Calcium:
- 30mg
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