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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week! Ingredients:
8 ounces lowfat plain yogurt |
4 boned and skinned chicken breast halves |
1/2 cup all-purpose flour |
1 teaspoon paprika |
salt and pepper to taste |
1 tablespoon olive oil |
1 teaspoon margarine |
1 1/2 tablespoons lemon juice |
1 cup white vermouth |
2 cloves garlic, minced |
1/2 cup lemon juice |
1/2 cup water |
2 tablespoons capers |
Directions:
1. Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
2. Rinse chicken, and pat dry with paper towels.
3. In a bowl, stir together flour, paprika, salt, and pepper.
4. Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
5. Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
6. Return chicken to the pan, and simmer 3 minutes.
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