I started making this for dinner yesterday and when the chicken was just about halfway done......and the asparagus was already in the steamer cooking......the power went out. Yes, my stove is electric!!! And I 'freaked'!!! So I unplugged the steamer, put foil on the skillet and stuck it in the fridge, and we went out to eat. When we got home, the power was on so I continued cooking. We finally had it for dinner this afternoon......and it was really good!!! Hope you like it as well!!!
LEMON CHICKEN WITH CAPERS
Makes 4 Servings
1 Serving = 6 PointsPlus™
4 boneless/skinless chicken breasts (4 oz. each)1/4 cup all-purpose flour
1 TBSP light butter
1 TBSP olive oil
1/2 cup white cooking wine
1/4 cup fresh lemon juice
2 TBSP capers (drained)
2 tsp fresh minced garlic OR 1 tsp prepared minced garlic
fresh ground black pepper to taste
Place each chicken breast between 2 sheets of plastic wrap and pound to @ 1/2” thickness.
Place flour in a shallow dish and dredge the chicken in the flour.
Heat butter and oil in a large skillet over medium-high heat. Add chicken and cook for @3 minutes on each side or until golden brown. Remove chicken from pan and keep warm.
Add wine, lemon juice, capers and garlic to pan, scraping the pan to loosen browned bits. Cook for @3 minutes or until slightly thick.
Plate the chicken, pour sauce over chicken; sprinkle with pepper to taste.
Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***