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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Substitute chicken breast tenders or veal cutlets, if you like. Serve over angel hair pasta or rice. Ingredients:
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 |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat.
2. 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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