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| Weight Watchers New Complete Cookbook Page 178 (Points Value 4) | |||||
| Ingredients: | |||||
| 2 Tbs | Flour | ||||
| 1/2 Tsp | Salt | ||||
| 1 Lb | Chicken Breasts, Thinly Sliced | ||||
| 2 Tsp | Olive Oil | ||||
| 1/2 Cup | Chicken Broth | ||||
| 3 Tbs | Lemon Juice | ||||
| 1 Tbs | Capers, Drained & Chopped | ||||
| 1 Tsp | Butter, Unsalted | ||||
| 2 Tbs | Parsley, Fresh Chopped | ||||
| Directions: | |||||
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1. Mix together flour and salt in pie plate. Dip chicken in seasoned flour, shaking off excess.
2. 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. 3. Add broth, lemon juice, and capers to skillet; bring to boil over medium heat. Reduce heat and simmer until slightly reduced, about 2 minutes. Retuen chicken to skillet and cook, turning to coat, until heated through, about 2 minutes. Transfer chieck to platter, Remove skillet from heat; add butter and parsley. Pour over chicken. |
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