Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
This is a SUPER quick-to-make meal. I pound the chicken breasts down a little bit so they are thin enough to cook up quickly. Great weeknight meal.
1/4 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 (4-ounce) skinned, boned chicken breast halves
1 Tablespoon olive oil
1/3 cup extra-dry vermouth
3 Tablespoons fresh lemon juice
1 1/2 Tablespoons capers
1 Tablespoon chopped fresh parsley
1. Sprinkle 1/8 teaspoon salt and 1/8 teaspoon pepper over chicken. Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove from skillet. set aside; keep warm.
2. Add 1/8 teaspoon salt, 1/8 teaspoon pepper, vermouth, lemon juice and capers to skillet, scraping skillet to loosen browned bits. Cook until reduced to 1/4 cup (about 2 minutes). Stir in parsley.
3. Spoon sauce over chicken to serve.
Nutrition Facts- Amount Per Serving
Calories 162.5, Calories From Fat (27%) 43.39, Total Fat 5g, Saturated Fat 0.84g, Cholesterol 65.77mg, Sodium 316.13mg, Potassium 312.35mg, Carbohydrates 1.42g, Dietary Fiber 0.22g, Sugar 0.30g, Net Carbs 1.21g, Protein 26.35g
WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 4
Source: RecipeGirl.com (via Cooking Light )