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