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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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THIS is a flavorful low-fat, low sodium dish. With the lemon juice ingredient, the salt isnât missed. I usually serve this with rice or pasta, but it takes longer to cook either one of these than it does the chicken! Ingredients:
2 boneless skinless chicken breast halves (4 ounces each) |
2 tablespoons king arthur unbleached all-purpose flour |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1 tablespoon canola oil |
2 tablespoons white wine or reduced-sodium chicken broth |
1 garlic clove, minced |
1/3 cup reduced-sodium chicken broth |
1 tablespoon lemon juice |
1-1/2 teaspoons capers |
1-1/2 teaspoons butter |
2 thin lemon slices |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a large plastic resealable bag, combine the flour, salt and pepper; add the chicken, one piece at a time. Seal bag and toss to coat.
2. In a small skillet, brown chicken in oil for 2-3 minutes on each side or until no longer pink. Remove and keep warm.
3. Add wine and garlic to the pan; cook and stir for 30 seconds. Add the broth, lemon juice and capers. Bring to a boil; cook for 1-2 minutes or until slightly thickened. Stir in butter and lemon slices. Return chicken to the pan; heat through. Yield: 2 servings.
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