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"Selected" Previous Weeks Recipes
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| Lemony Chicken
Piccata Servings: 4
4 boneless, skinless chicken breast halves (about 4 oz. each) 1/4 teaspoon each salt and freshly ground black pepper 2 teaspoons light Margarine 2 lemons, peeled & sliced 2 teaspoons capers 1 1/2 cups dry white wine Season chicken breasts with salt and pepper. In skillet over medium-high heat, melt margarine. Add chicken; cook 3-4 minutes, turning once. Transfer to a warm platter. Add lemon slices and capers to skillet; cook 1 minute. Increase heat to high, stir in wine and simmer 5-7 minutes or until liquid reduces to 1 cup. Return chicken to pan; cook for 1 minute, turning once, to heat through. Adapted to a Lower Fat Version by: Lowfat Weekly
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| Recipe Contributor: Judy Birkenhead Source: First for Women | ||||
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