If you would like to submit a recipe for me to try (and post about!) please email it to me at rachelsrainbow@live.com

Friday, July 30, 2010

Chicken Piccata


I got this recipe from a weight watcher magazine, and I couldn't believe how good it was!!

4 (6oz) skinless, boneless chicken breast halves

1/2 tsp black pepper

1/4 tsp salt

1/2 c. egg substitute

1 cup Italian-seasoned panko (Japanese breadcrumbs)

1 Tbsp olive oil, divided

1 Tbsp minced shallots

1/4 cup fat free, less-sodium chicken broth

2 Tbsp fresh lemon juice

1 Tbsp capers

2 tsp chophped fresh parsley, divided

Place chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper evenly, dip in egg sub. ; and dredge in panko.

Heat 1 1/2 tsp oil in a large non-stick skillet over med-high heat. Add half of chicken; cook 3 min on each side or until done. remove chicken from pan; keep warm. repeat precedure with remaining oil and chicken. Add shallots to pan, saute 1 min or until tender. Add broth, lemon juice, and capers. Increase heat to high, and cook 1 min. stir in 1 tsp parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 tsp parsley.

I served this with angel hair pasta and put some of the sauce on the noodles. Then I served broccoli as a side dish. My whole family enjoyed it (which is saying a lot!)