| 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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