Tenderized chicken breasts are cooked with lemon slices and served in a mouthwatering sauce of garlic, wine and lemon juice in this chicken piccata dinner. Source: Diabetic Living Magazine

Diabetic Living Magazine
Advertisement

Ingredients

Directions

  • In a small bowl stir together broth and cornstarch; set aside. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap until 1/2 inch thick. In a shallow dish stir together flour, salt and pepper. Dip chicken into flour mixture, turning to coat.

    Advertisement
  • In a 12-inch nonstick skillet heat oil over medium-high. Add chicken; cook 8 to 9 minutes or until done (165 degrees F), turning once. Remove from skillet; keep warm. If desired, add lemon slices to skillet. Cook 30 to 60 seconds or until brown, turning once. Remove from skillet.

  • For sauce, in skillet melt butter over medium. Add garlic; cook and stir 30 seconds. Carefully add wine. Cook 1 to 2 minutes or until slightly thick, stirring to scrape up crusty brown bits. Stir in cornstarch mixture. Bring to boiling; reduce heat. Simmer 1 minute or until thick. Stir in lemon juice, capers and thyme.

  • Drizzle chicken with sauce and top with lemon slices and additional thyme.

Nutrition Facts

249 calories; 9.6 g total fat; 2.5 g saturated fat; 88 mg cholesterol; 354 mg sodium. 461 mg potassium; 9.7 g carbohydrates; 0.6 g fiber; 27.2 g protein; 274 IU vitamin a iu; 7 mg vitamin c; 39 mcg folate; 23 mg calcium; 1 mg iron; 39 mg magnesium;