= 30 What's this?

Chicken Piccata

Servings = 4 | Serving size =1 chicken breast

This recipe can be multiplied by 2, 3, 4.

This recipe can be divisible by 2.

Doubling this healthy recipe requires making two batches in separate skillets.

Leftovers make great sandwiches.

Serve with Jasmine Rice

AND

Serve with Roasted Beets or Parmesan Squash or Green Beans in Walnut Vinaigrette

1/4 cup	all purpose white flour
1/2 tsp	salt
1/2 tsp	ground black pepper
1 tsp	extra virgin olive oil
1 tsp	unsalted butter
2 cloves	garlic
4	4 ounce boneless, skinless chicken breasts
1/2 cup	low sodium chicken stock
1/4 cup	white wine
1 Tbsp	capers
1	lemon

Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.

Put the olive oil and butter in a 10 inch non-stick skillet over medium heat and add the garlic. As the garlic begins to turn brown, add the chicken and cook until browned on both sides.

Remove the chicken to a plate and place in the warm oven.

Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat, scraping the bottom of the pan until it is clean.

Add the chicken back into the pan for about seven minutes, turning frequently. The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce.

Nutrition Facts

Serving size: 1 chicken breast | Servings 4

Calories 191 | Calories from Fat 32

Amount Per Serving (% Daily Value)

Total Fat 4g (6%) | Saturated Fat 1g (6%)

Monounsaturated Fat 1g | Trans Fat 0g

Cholesterol 69 mg (23 %) | Sodium 491 mg (20 %)

Total Carbohydrates 7g (3%) | Sugars 0g

Dietary Fiber 0g (2%) | Protein 27g

Vitamin A 1% | Vitamin C 12 % | Calcium 2% | Iron 8%

Vitamin K 2 mcg  | Potassium  339 mg | Magnesium  38 mg