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1 ea CHICKEN BREAST WHOLE *** 1/3 c CHICKEN BROTH
1 tb FLOUR 2 tb LEMON JUICE
1/4 ts SALT 1 tb CAPERS, DRAINED, OPTIONAL
1/4 ts PEPPER 1 tb CHOPPED PARSLEY
2 ts OLIVE OIL
2 servings
*** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF. COAT
CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN SKILLET OVER
MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8 MINUTES, TURNING ONCE,
UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN CENTER WHEN TESTED WITH A
KNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES. ADD LEMON JUICE TO
SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANY
BROWNED BITS FROM BOTTOM. COOK UNTIL SAUCE IS REDUCED SLIGHTLY. STIR IN
CAPERS AND PARSLEY. POUR OVER CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219
CALORIES, 34 g PROTEIN, 4 g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
1 tb FLOUR 2 tb LEMON JUICE
1/4 ts SALT 1 tb CAPERS, DRAINED, OPTIONAL
1/4 ts PEPPER 1 tb CHOPPED PARSLEY
2 ts OLIVE OIL
2 servings
*** SKIN AND DE-BONE CHICKEN BREASTS, SPLIT CHICKEN BREAST IN HALF. COAT
CHICKEN WITH A MIXTURE OF FLOUR, SALT AND PEPPER. HEAT OIL IN SKILLET OVER
MEDIUM HIGH HEAT. ADD CHICKEN AND COOK FOR 6 TO 8 MINUTES, TURNING ONCE,
UNTIL LIGHTLY BROWNED AND NO LONGER PINK IN CENTER WHEN TESTED WITH A
KNIFE, REMOVE TO SERVING PLATER OR DINNER PLATES. ADD LEMON JUICE TO
SKILLET. STIR OVER MEDIUM HIGH HEAT FOR 2 TO 3 MINUTES, SCRAPING UP ANY
BROWNED BITS FROM BOTTOM. COOK UNTIL SAUCE IS REDUCED SLIGHTLY. STIR IN
CAPERS AND PARSLEY. POUR OVER CHICKEN. MAKES 2 SERVINGS. PER SERVING: 219
CALORIES, 34 g PROTEIN, 4 g CARBO, 7 g FAT, 82 mg CHOL, 529 mg SODIUM.
