Weight Watchers New Complete Cookbook, John Wiley & Sons Inc., copyright 2011.
|2 tablespoons all-purpose flour||3 tablespoons lemon juice|
|1/2 teaspoon salt||1 tablespoon capers, drained and chopped|
|4 (1/4-pound) thin-sliced chicken breasts||1 teaspoon unsalted butter|
|2 teaspoons olive oil||2 tablespoons chopped fresh flat-leaf parsley|
|1/2 cup reduced-sodium chicken broth|
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.
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