Recipe of Chicken Piquant - Food Recipes

-- Extracted from Meal-Master (tm) v8.02 --

Title: Chicken Piquant
Categories : Miamiherald, Meat/poul, Diabetic
Serving size: 2 servings 3/4 lb Chicken breast; boneless, -skinless 1/4 c Flour Salt and pepper 1 ts Olive oil 1/4 c Fat-free, low-salt chicken -broth 2 tb Red wine vinegar 1/4 c Diced sweet gherkins 1 tb Capers 1 cl Garlic; crushed Remove as much fat as possible from chicken. Season flour with salt and pepper. Dredge chicken in flour and shake off excess. Heat oil in a nonstick skillet on medium high. When oil is very hot, brown chicken on both sides about 2 minutes per side. Add broth, vinegar, gherkins, capers and garlic. Continue to saute 5 minutes or until chicken is cooked through. Add salt and pepper to taste. Serve chicken with sauce spooned over top. Nutritional info per serving: 319 cal; 42g pro, 19 carb, 7g fat (21%) Exchanges: .1 veg, .8 bread, 4.5 meat, .5 fat Source: Dinner in Minutes column Miami Herald, 2/22/96 formatted to MM by Lisa Crawford, 7/1/96 -----