lemon caper chicken/turkey
 

I got this from Allrecipes.com
it says it is PH2 or PH3 but I left out the WW flour so it would be PH1
and it is awesome!

I used 1tsp of ICBINB to thicken the sauce instead of flour


INGREDIENTS
1 tablespoon olive oil
4 thinly-sliced boneless, skinless chicken breast halves
Salt and pepper
4 teaspoons whole-wheat flour, divided
1 medium shallot, minced
2 tablespoons drained capers
1/2 cup reduced sodium chicken broth
1/4 cup fresh lemon juice
1 tablespoon minced fresh parsley
DIRECTIONS
Warm oil in large nonstick skillet over medium-high heat. Pat chicken breasts with paper towels to thoroughly dry. Season chicken with salt and pepper, then lightly coat with flour, using about 1 tsp for each breast.
Lay chicken in skillet; cook 2 to 3 minutes, until golden brown, gently pressing down on breast to ensure equal browning. Reduce heat to medium. Turn breasts; cook 2 to 3 minutes longer, until golden brown and cooked through. Remove breasts to a serving platter.
Reduce heat to low; add shallots and capers to skillet. Cook 30 seconds, stirring. Add broth and juice, cook 1 minute, until incorporated and thickened, stirring. Stir in parsley, pour sauce over chicken. Serve immediately.

Thanks for sharing and popping in Cmartin! I'm going to move this recipe over to the recipe threads under Phase 1 entrees. :hungry: