Chicken piquant

Yield: 2 Servings

Measure Ingredient
¾ pounds Chicken breast; boneless, skinless
¼ cup Flour
\N \N Salt and pepper
1 teaspoon Olive oil
¼ cup Fat-free, low-salt chicken broth
2 tablespoons Red wine vinegar
¼ cup Diced sweet gherkins
1 tablespoon Capers
1 clove Garlic; crushed

Remove as much fat as possible from chicken. Season flour with salt and pepper. Dredge chicken in flour and shake off excess. Heat oil in a nonstick skillet on medium high. When oil is very hot, brown chicken on both sides about 2 minutes per side. Add broth, vinegar, gherkins, capers and garlic. Continue to saute 5 minutes or until chicken is cooked through. Add salt and pepper to taste. Serve chicken with sauce spooned over top.

Nutritional info per serving: 319 cal; 42g pro, 19 carb, 7g fat (21%) Exchanges: ⅒ veg, ⅘ bread, 4½ meat, ½ fat Source: Dinner in Minutes column Miami Herald, 2/22/96 formatted to MM by Lisa Crawford, 7/1/96

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