|
Post by tami on Nov 6, 2006 18:38:53 GMT -8
Herbed Chicken Piccata
From
2 tablespoons dry breadcrumbs 1 teaspoon dried basil 1 teaspoon grated lemon rind 1/8 teaspoon pepper 2 garlic cloves, minced 4 (4-ounce) skinned, boned chicken breast halves Cooking spray 1 teaspoon margarine 8 thin lemon slices 1/4 cup low-salt chicken broth 2 tablespoons chopped fresh parsley 2 tablespoons lemon juice 2 tablespoons capers ( my addition)
Combine first 5 ingredients in a shallow dish; set aside. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.
Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; and capers; cook 1 minute. Spoon sauce over chicken.
Yield: 4 servings
CALORIES 160 (16% from fat); FAT 2.9g (sat 0.6g,mono 0.8g,poly 0.7g); PROTEIN 27.3g; CHOLESTEROL 66mg; CALCIUM 46mg; SODIUM 115mg; FIBER 0.4g; IRON 1.4mg; CARBOHYDRATE 6.9g
Cooking Light, JUNE 1997
Tami's Notes: I add 2 Tablespoons of capers to the sauce. It is very lemony so if you don't want so much "pucker" cut back on the amount of lemon juice.
|
|