Chicken Piccata

Enjoy a restaurant favorite right at home with less of the calories and fat.

(modification of recipe originally from Cooking Light)

Serves 4

• 4 (4-ounce) skinless, boneless chicken breast halves
• ½ cup + 1 teaspoon all-purpose flour
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, divided
• 2 tablespoons olive oil, divided
• ¼ cup finely chopped shallots
• 4 medium garlic cloves, thinly sliced
• ½ cup dry white wine
• ¾ cup fat-free, reduced sodium chicken broth, divided
• 2 tablespoons fresh lemon juice
• 1 tablespoon drained capers
• 2 tablespoons coarsely chopped fresh flat-leaf parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ½ inch thickness using a meat mallet or small heavy skillet.  Place 1 teaspoon flour in a small bowl, and place the remaining ½ cup flour in a shallow dish.  Sprinkle both sides of chicken evenly with salt and pepper.  Dredge chicken in flour in shallow dish; shake off excess flour.

Melt 1 tablespoon butter in a large skillet over medium-high heat.  Add 1 tablespoon olive oil to pan; swirl to coat.  Add chicken to pan; sauté 4 minutes on each side or until done.  Remove chicken from pan; keep warm.

Heat remaining 1 tablespoon oil in pan; swirl to coat.  Add shallots to pan; sauté 3 minutes, stirring frequently.  Add garlic; sauté 1 minute, stirring constantly.  Add wine; bring to a boil, scraping pan to loosen browned bits.  Cook until liquid almost evaporates, stirring occasionally.  Add ¼ cup broth to reserved 1 teaspoon flour; stir until smooth.  Add remaining ½ cup broth to pan; bring to a boil.  Cook until reduced by half (about 5 minutes).  Stir in flour mixture; cook 1 minute or until slightly thick, stirring frequently.  Remove from heat; stir in remaining 1 tablespoon butter, lemon juice, and capers.  Sprinkle with parsley.

Nutritional Info/Serving:  Calories 306, Fat 17 g, Protein 27 g, Carbs 5 g

21 Day Fix Container Equivalents/Serving:  1 Red, 3 tsp