Serves 4 1 Better Balance Bite for 1 breast/cutlet and 1 1/2 Tbsp sauce
(4 oz serving of chicken) Calories 189 Fat 5.4g Carbs 6.8g Protein 27.1g
Ingredients
· 1/4 cup all-purpose flour
· 1/2 tsp salt
· 1/4 tsp black pepper
· 4 skinless, boneless chicken breast cutlets (or thin breasts)
· 2 tsp olive oil
· 1 cup chicken broth
· 2 Tbsp lemon juice (about 1/2 of a lemon, if using fresh)
· 2 Tbsp drained capers
· 1 Tbsp fresh parsley
Instructions
1. Combine flour, salt, and pepper on a plate. Coat chicken with flour mixture.
2. Heat oil in a large skillet over medium heat. Add chicken to skillet and cook, turning once, until lightly browned and cooked through, about 8-10 minutes. Transfer to a plate.
3. Add broth to skillet, turn the heat up to medium-high, and bring to boil, stirring to scrape up any browned bits from the bottom of the pan. Cook until broth is reduced slightly, about 3-4 minutes. Return chicken to the skillet.
4. Reduce heat to medium-low and simmer, covered, until chicken is heated through, about 2-3 minutes. Stir in lemon juice and capers. Sprinkle with parsley.
5. Serve chicken with a drizzle of sauce.
Notes
· To keep it low in bites/points, serve with a low-bite/point pasta (such as Fiber Gourmet or Carba-Nada) or cauliflower rice.
· Feel free to add vegetables to bulk up the dish. Add frozen veggies in with the broth.
· Or, after you remove the chicken from the pan, toss fresh broccoli florets into the skillet and cook for roughly 5 minutes until crisp-tender. Remove from the pan, adding it back in with the chicken.
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