We used to be intimidated by scaloppini until we gained the confidence to substitute chicken for the veal. Now, in less than 20 minutes, a meal fit for company!
- 1 tablespoon olive oil
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 4 4-ounce skinless, boneless chicken breasts, pounded thin
- 2 tablespoons lemon juice
- 2 tablespoons capers, drained
- ½ teaspoon Worcestershire sauce
- ½ teaspoon ground pepper
- ½ cup chopped parsley
- Heat oil in a nonstick skillet over medium-high heat. Add the wine and broth and bring to a boil.
- Add the chicken, turn heat to medium/low. Cover and simmer until cooked about 6-8 minutes.
- Remove chicken to plate. Keep covered.
- Turn heat to high and cook the sauce until reduced about 5-10 minutes. Add lemon juice, capers, Worcestershire sauce, and pepper.
- Add chicken and parsley to sauce and heat through.
Per serving (1/4): 180 calories, 27 gm protein, 2 gm carbohydrate, 4.5 gm fat, 1 gm sat fat, 2 gm mono fat, 72 mg cholesterol, .5gm fiber, 409 mg sodium
THE SEASONED COOK: Cook with a rainbow of fruits and vegetables because they contain phytochemicals that aid in disease prevention. The beta-carotene found in carrots and the allicin in garlic are examples of phytochemicals.
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