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Recipe Category: Chicken
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Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup (60 ml) olive oil
- 1 clove garlic, crushed
- 1 tablespoon (15 ml) lemon juice, or the juice of 1/2 lemon
- 1/2 cup (120 ml) dry white wine
- 1 tablespoon (9 g) capers, chopped
- 3 tablespoons (11.4 g) fresh parsley, chopped
Method
- Place a chicken breast in a large, heavy, resealable plastic bag and pound it until its 1/4 inch (6 mm) thick
- Repeat with the remaining chicken breasts
- Heat the olive oil in a large, heavy skillet over medium-high heat
- Add the chicken; if it doesn’t all fit at the same time, cook it in two batches, keeping the first batch warm while the second batch is cooking
- Cook the chicken until its done through (3 to 4 minutes per side)
- Remove the chicken from the pan
- Add the garlic, lemon juice, white wine, and capers to the pan, stirring it all around to get the tasty little brown bits off the bottom of the pan
- Boil the whole thing hard for about 1 minute to reduce it a little
- Put the chicken back in the pan for another minute, sprinkle the parsley over it, and serve
Makes 4 servings
- Each with 1 gram of carbohydrates, a trace of fiber, and 29 grams of protein
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