Creamy Chicken Piccata

By nurseliz

Ingredients

• 1/4 1/4
• cup Gold Medal® all-purpose flour
• 4 4
• boneless skinless chicken breasts
• 1 1
• can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
• 3 3
• tablespoons lemon juice
• 2 2
• tablespoons chopped fresh parsley or 1 1/2 teaspoons dried parsley
• 2 2
• tablespoons capers, if desired
• Hot cooked pasta or rice, if desired

Details

Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. In small shallow dish, mix flour with 1 teaspoon salt and 1/2 teaspoon pepper; dip each chicken breast into flour mixture, coating all sides.
2 In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Cook chicken breasts in oil 6 to 8 minutes, turning once, or until brown. In small bowl, mix cooking sauce and lemon juice.
3 Pour sauce mixture over chicken; sprinkle with parsley and capers. Reduce heat to medium-low; simmer 5 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve with pasta.

1 Serving (1 Serving)

Calories 470
(Calories from Fat 140),

Total Fat 16g
(Saturated Fat 3 1/2g,
Trans Fat 0g),
Cholesterol 75mg;
Sodium 1620mg;
Total Carbohydrate 49g
(Dietary Fiber 2g,
Sugars 0g),
Protein 32g;

Percent Daily Value*:

Exchanges:

3 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
3 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;

Carbohydrate Choices:

3;

*Percent Daily Values are based on a 2,000 calorie diet.