• 6 boneless skinless chicken breast halves (6 ounces each)
Gently pound the chicken breasts between 2 sheets of plastic to an even thickness of about 1/2-inch. Combine flour with salt and pepper; dredge the chicken lightly in the flour mixture. You are not breading in but giving it a little coating.
Heat oil in a large skillet over medium-high heat until hot; add chicken and cook for about 5 minutes, until browned. Turn and cook for about 3 to 4 minutes longer, or until browned.
Remove chicken to a platter and keep warm. Do not clean skillet.
To the skillet, add the minced garlic, wine, and lemon juice. Simmer for 2 to 3 minutes, or until the liquid is reduced. Add the tomatoes and chicken broth; simmer for 4 minutes, or until reduced by about a quarter. Add capers and cook for 2 minutes longer. Check seasoning. Continue simmering for about 5 minutes longer, or until chicken is fully cooked. Cooking time may vary, depending on thickness of the chicken. Garnish with chopped parsley.
Per Serving: 291 Calories; 7g Fat (22.2% calories from fat); 1g Saturated Fat; 44g Protein; 9g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 672mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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