Total time: 20 minutes
2 boneless, skinless chicken breast halves
1/4 teaspoon salt
2 teaspoon olive oil
1/4 cup dry white wine or fat-free, less-sodium chicken broth
2 tablespoons lemon juice
1/4 teaspoon ground black pepper
1 tablespoon capers
2 tablespoons chopped fresh parsley
Place chicken between 2 sheets of plastic wrap or waxed paper, and flatten to 1/4-inch thickness. Sprinkle chicken with salt.
In a large nonstick pan, heat oil over medium-high heat. Cook chicken and garlic in pan for 4 to 6 minutes, and turn chicken once. When chicken is golden brown on each side, remove from pan and keep warm. Cut each chicken breast in half.
Add wine and lemon juice, cooking over high heat for 1 minute. Place chicken on plates and pour sauce overtop. Sprinkle with pepper, capers, and parsley.
Yield: 4 servings (serving size: 2 ounces chicken breast and about 3 tablespoon sauce).
2 Lean Meat