| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Poultry |
4 |
servings |
INGREDIENTS
| 1/4 |
ts |
Salt; Divided |
| 1/4 |
ts |
Pepper; Divided |
| 16 |
oz |
Boneless Skinless Chicken Breast Halves |
| 1 |
tb |
Olive Oil |
|
|
Vegetable Cooking Spray |
| 1/3 |
c |
Vermouth; Extra Dry |
| 3 |
tb |
Fresh Lime Juice |
| 1 1/2 |
tb |
Capers |
| 1 |
tb |
Chopped Fresh Parsley |
INSTRUCTIONS
Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper evenly over
chicken. Heat oil in a large nonstick skillet coated with cooking
spray over medium-high heat. Add chicken; cook 6 minutes on each side
or until chicken is done. Remove from skillet. Set aside, keep warm.
Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice,
and capers to skillet, scraping skillet to loosen browned bits. Cook
until reduced to 1/4 cup (about 2 minutes). Stir in parsley. Spoon
sauce over chicken.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar
22, 1999, converted by MM_Buster v2.0l.
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