Chicken Piccata
By molpel
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Ingredients
- 1 tablespoon olive oil
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup fat-free, less-sodium chicken broth
- 2 tablespoons dry white wine
- 1 1/2 tablespoons fresh lemon juice
- 1/4 cup chopped fresh parsley
- 1 tablespoon capers, drained
Details
Servings 4
Preparation
Step 1
Heat oil in a large nonstick skillet over medium-high heat.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until done. Remove from pan. Add broth, wine, and lemon juice to the pan; reduce heat, and simmer 1 minute. Stir in the parsley and capers. Spoon sauce over chicken.
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