Chicken Piccata

Chicken Piccata

A delicious Flat Belly spin on this Italian favorite. From the

new Flat Belly Diet Cookbook

TIME: 15 minutes

SERVINGS: 4

Capers are actually immature buds plucked from a small

bush native to the Middle East and Mediterranean regions

of the world. Pickled in vinegar brine or packed in salt, they

are often displayed in small, narrow jars. To keep the

sodium count under control, choose the brine-packed ones.

12 ounces boneless, skinless chicken tenders

2 Tbsp flour

4 Tbsp olive oil (MUFA)

2 Tbsp freshly squeezed lemon juice

2 Tbsp chopped fresh parsley

2 tsp capers, minced

Freshly ground black pepper

1. Lay the tenders on a work surface. With a smooth scaloppine pounder or a rolling pin covered in plastic wrap, flatten to 1/4" thickness. Dredge the cutlets lightly in the flour.

2. Heat a large skillet over medium-high heat. Add the oil to

the skillet and heat until sizzling. Place the chicken in the

skillet. Cook for 2 minutes per side or until lightly browned

and cooked through.

3. Add the lemon juice, parsley, and capers. Bring the

mixture to a boil. Reduce the heat and simmer for 2

minutes to allow the flavors to blend. Season to taste with

the pepper. Serve the chicken with the pan juices.

Note: Pounding the chicken breasts to an even thickness is

an important step because it allows the chicken to cook

evenly so both ends are moist and delicious.

Nutritional Info:

235 calories, 21 g protein, 4 g carbohydrates, 15 g fat, 2 g

saturated fat, 49 mg cholesterol, 108 mg sodium, 0 g fiber