From - Leanne Ely
Lemon Chicken Piccata
Serves 4
4 (4- to 6-oz.) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a plastic bag and rolling pin)
Sea salt and freshly ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (or use additional broth)
1/2 cup low sodium chicken broth
1 (14-oz.) can artichoke hearts, quartered or use equivalent frozen artichoke hearts
In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.
Per Serving: 326 Calories; 6g Fat; 44g Protein; 17g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 470mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 7
Serves 4
4 (4- to 6-oz.) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a plastic bag and rolling pin)
Sea salt and freshly ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (or use additional broth)
1/2 cup low sodium chicken broth
1 (14-oz.) can artichoke hearts, quartered or use equivalent frozen artichoke hearts
In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.
To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.
Per Serving: 326 Calories; 6g Fat; 44g Protein; 17g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 470mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 7
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