Title: Chicken Piquant
Categories: Miamiherald, Meat/poul, Diabetic, Lf
Yield: 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
Posted to MM-Recipes Digest V3 #215

Date: 08 Aug 96 21:35:09 EDT

From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>