Chicken Piccata

In this classic Italian dish, garlic and lemon lend a zesty flavor while capers give it a salty kick. It's so simple to make yet so delicious, this low-carb recipe is sure to become a family favorite!

Ingredients:

• 3 tablespoons all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 boneless skinless chicken breasts (4 ounces each)
• 2 teaspoons olive oil
• 1 teaspoon butter
• 2 cloves garlic, minced
• ¾ cup fat-free reduced-sodium chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped Italian parsley
• 1 tablespoon drained capers

Directions:

1. Combine flour, salt and pepper in shallow pie plate. Reserve 1 tablespoon of flour mixture.
2. Place chicken between sheets of plastic wrap. Using flat side of meat mallet or rolling pin, pound chicken to 1/2-inch thickness. Coat chicken in flour mixture, shaking off excess.
3. Heat olive oil and butter in large nonstick skillet over medium heat until butter is melted. Cook chicken 4 to 5 minutes per side or until no longer pink in center. Transfer to serving platter and cover loosely with foil.
4. Add garlic to same skillet; cook and stir over medium heat 1 minute. Add reserved flour mixture; cook and stir 1 minute. Add broth and lemon juice; cook 2 minutes, stirring frequently, until sauce thickens. Stir in parsley and capers; spoon sauce over chicken. Makes 4 servings.

Nutrition per Serving:

(Serving size = 1 chicken breast with about 1/4 cup sauce)

• Calories = 194
• Total fat = 6 g
• Saturated fat = 2 g
• Cholesterol = 71 mg
• Carbohydrate = 5 g
• Protein = 27 g
• Fiber = <1 g
• Sodium = 473 mg

Dietary Exchanges:

• Meat = 3
• Starch = 1/2

Source: www.diabeticcooking.com