Chicken in Lemon-Caper Sauce - 4g Carbs, 0g Fiber, 1g Added Sugar
From: Weight Watchers New Complete Cookbook, John Wiley & Sons
Inc., copyright 2011.
Serve this tangy, mouthwatering chicken dish alongside steamed
wild rice and your favorite vegetable.
Points Plus value: 4
Healthy extra: Serve with oven-roasted artichoke wedges
2 Tbsp all-purpose flour
3 Tbsp lemon juice
1/2 tsp salt
1 Tbsp capers, drained and chopped
4 (1/4-lb) thin-sliced chicken breasts
1 tsp unsalted butter
2 tsp olive oil
2 Tbsp chopped fresh flat-leaf parsley
1/2 cup reduced-sodium chicken broth
1. Mix together flour and salt in pie plate. Dip chicken in seasoned
flour, shaking off excess.
2. Heat oil in large nonstick skillet over medium-high heat. Add
chicken, in batches, and cook until browned and cooked through, about
3 minutes per side; transfer to plate.
3. Add broth, lemon juice, and capers to skillet; bring to boil over
medium heat. Reduce heat and simmer until slightly reduced, about
2 minutes. Return chicken to skillet and cook, turning to coat, until
heated through, about 2 minutes. Transfer chicken to platter. Remove
skillet from heat; add butter and parsley. Pour over chicken.
Servings: 4
Nutrition per Serving:
170 Calories, 6g Fat, 2g Saturated Fat, 17mg Calcium, 488mg Sodium,
24g Protein, 4g Carbs, 0g Fiber, 1g Added Sugars
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