Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Here, chicken cutlets are cooked in a fragrant, tangy sauce featuring garlic, capers, wine and lemon juice. Serve over zucchini noodles to sop up all of the delicious sauce.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 piece chicken and 2 1/2 tablespoons sauce
249 calories; protein 27.2g; carbohydrates 9.7g; dietary fiber 0.6g; sugars 0.5g; fat 9.6g; saturated fat 2.5g; cholesterol 87.9mg; vitamin a iu 274.1IU; vitamin c 7.2mg; folate 39.5mcg; calcium 23.4mg; iron 1.2mg; magnesium 39.5mg; potassium 460.7mg; sodium 354.1mg.

3 1/2 lean protein, 1 fat, 1/2 starch