CHICKEN PICCATTA
12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil)
1 package sliced mushrooms
Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat,
stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on
each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for
about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken
juices run clear.
4 servings
If you have never tried capers, this is a great way to start. They add a nice
spiciness to the sauce.
This recipe comes from the old Week 9 WW Recipe Card, with a few additional
suggestions.
