Chicken Piccata

Adapted from Cooking Light.

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.

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