Chicken Piquant Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3/4 lbs: Chicken breast, boneless, skinless
1/4 cup: Flour,
Salt and pepper,
1 tsp: Olive oil,
1/4 cup: Fat-free, low-salt chicken broth
2 tbsp: Red wine vinegar,
1/4 cup: Diced sweet gherkins,
1 tbsp: Capers,
1 centiliter: Garlic, crushed
Directions:
Remove as much fat as possible from chicken. Season flour with salt
and pepper. Dredge chicken in flour and shake off excess. Heat oil
in a nonstick skillet on medium high. When oil is very hot, brown
chicken on both sides about 2 minutes per side. Add broth, vinegar,
gherkins, capers and garlic. Continue to saute 5 minutes or until
chicken is cooked through. Add salt and pepper to taste. Serve
chicken with sauce spooned over top.
Nutritional info per serving: 319 cal; 42g pro, 19 carb, 7g fat (21%)
Exchanges: .1 veg, .8 bread, 4.5 meat, .5 fat
Source: Dinner in Minutes column Miami Herald, 2/22/96 formatted to
MM by Lisa Crawford, 7/1/96
Source from luhu.jp
and pepper. Dredge chicken in flour and shake off excess. Heat oil
in a nonstick skillet on medium high. When oil is very hot, brown
chicken on both sides about 2 minutes per side. Add broth, vinegar,
gherkins, capers and garlic. Continue to saute 5 minutes or until
chicken is cooked through. Add salt and pepper to taste. Serve
chicken with sauce spooned over top.
Nutritional info per serving: 319 cal; 42g pro, 19 carb, 7g fat (21%)
Exchanges: .1 veg, .8 bread, 4.5 meat, .5 fat
Source: Dinner in Minutes column Miami Herald, 2/22/96 formatted to
MM by Lisa Crawford, 7/1/96
Source from luhu.jp