Ingredients
- 2, 4 oz. boneless, skinless chicken breasts or thighs
- 3⁄4 tsp salt, divided
- 1⁄2 tsp pepper, divided
- 1⁄4 cup Parmesan cheese, grated
- 2 Tbsp olive oil
- 1⁄4 cup shallots, diced
- 2 garlic cloves, diced
- 1⁄2 cup white wine
- 1⁄2 cup chicken broth
- 2 Tbsp capers
- 3 Tbsp lemon juice
Preparation
- Place each chicken breasts between two pieces of plastic wrap and pound them to 1⁄4 inch thick.
- Use 1⁄2 teaspoon of salt and 1⁄4 teaspoon of pepper on each chicken breast, then place Parmesan cheese in
- a bowl and coat the chicken breasts with the cheese.
- Heat 1 tablespoon of olive oil in a sauté pan and once it is hot place the chicken breasts in the pan and
- cook until lightly browned on both sides.
- Remove chicken breasts and set them aside.
- Add another tablespoon of olive oil to the sauté pan and add shallots to the pan. Cook for 2 min, or until they begin to soften, then add the garlic and cook for 1 minute.
- Add white wine and chicken broth to the pan, stirring with a wooden spoon, making sure to scrape up the brown bits from the bottom of the pan.
- When the liquid has reduced by half add the capers and lemon juice, cook for 1 minute and remove from heat.
- Pour sauce over chicken breasts and serve over steamed spinach or fresh broccoli
Nutrition
- Makes 2 servings
- Per serving: Calories 402, Carbs 8.4g, Protein 44.2g, Sugar 1.2g
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