Chicken Piccata

I always asked my parents to make this dish when I was younger. There is just something about the combination of the tartness of the lemon juice and the saltiness of the capers that makes me love this dish. Now that I have found a recipe that makes it lighter without losing ANY of the flavor I feel like I should send a thank you to Emily Bites. She has not only made this dish flavorful and healthy but fairly simple and unintimidating to cook.

Nutritional Information (calculated on myfitnesspal.com): 5 weight watchers points plus. 188 calories, 6g carbs, 6g fat, 27g protein.

Ingredients

• 3 T Whole Wheat Flour
• 1/2 t Salt
• 1/4 t Black Pepper
• 4 Boneless Skinless Chicken Breast Halves (1 lb total)
• 1 T Olive Oil
• 1 T Light Butter
• 1/2 c Low Sodium Fat Free Chicken Broth
• 3 T Lemon Juice (fresh is better)
• 1 Garlic Clove, Minced
• 1/4 c Capers, Drained and Rinsed

Directions

1. Mix Flour, Salt and Pepper in a resealable bag. Add Chicken and shake to coat.
2. Heat the Butter and Oil in a large skillet.
3. Add Chicken and cook about 3-4 min per sides, until browned.
4. Remove to separate plate and cover or put in the microwave to keep warm.
5. Add Chicken Broth to same pan and scrape up all browned pieces.
6. Add Lemon Juice, Garlic and Capers. Simmer for about 5 minutes until sauce reduces slightly.
7. Pour sauce over Chicken and serve immediately.