1/2 tsp. Salt
4 (1/4 lb) Thin-Sliced Chicken Breasts
2 tsp. olive oil
1/2 c. reduced-sodium chicken broth
3 Tbsp lemon juice
1 Tbsp Capers, drained and chopped (I put more in b/c I really like them)
1tsp unsalted butter
2 Tbsp copped fresh flat-leaf parsley
- Mix together flour and salt in pie plate. Dip Chicken in seasoned flour, shaking off excess.
- 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.
- 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.
This recipe was taken from Weight Watchers' New Complete Cookbook. According to their calculations - the nutrition information is as follows:
Per serving (1 piece of chicken + 2 Tbsp sauce): 170 Calories, 6 g Total Fat, 2 g Saturated Fat, 0 g Trans Fat, 65 mg Cholesterol, 488mg Sodium, 4g Total Carb, 1g Total Sugar, 0g Fiber, 24g Protein, 17mg Calc.