| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Miamiherald, Meat/poul, Diabetic, Lf | 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 Posted to MM-Recipes Digest V3 #215 Date: 08 Aug 96 21:35:09 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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