Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Chicken piquant

Yield: 2 Servings

Ingredients:

• 3/4 lb Chicken breast; boneless -skinless
• 1/4 c Flour Salt and pepper
• 1 ts Olive oil
• 1/4 c Fat-free low-salt chicken -broth
• 2 tb Red wine vinegar
• 1/4 c Diced sweet gherkins
• 1 tb Capers
• 1 cl Garlic; crushed

Instructions:

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

Web Standards & Support: