In this low-carbohydrate dish, two simple ingredients, garlic and lemon, combine for a bold flavor.
Makes 4 servings
|3||tablespoons all-purpose flour|
|1/4||teaspoon black pepper|
|4||boneless skinless chicken breasts (4 ounces each)|
|2||teaspoons olive oil|
|2||cloves garlic, minced|
|3/4||cup fat-free reduced-sodium chicken broth|
|1||tablespoon fresh lemon juice|
|2||tablespoons chopped Italian parsley|
|1||tablespoon drained capers|
- Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
- Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
- Heat oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
- Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken.
|Serving Size:||1 chicken breast with about 1/4 cup sauce|
|Calories from Fat||30 %|
|Total Fat||6 g|
|Saturated Fat||2 g|
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