Chicken Picatta
by Julie Long
serves: 6
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| Ingredients: |
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8 oz |
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artichoke hearts |
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6 each |
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chicken breasts, boneless skinless |
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4 T |
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capers |
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2 T |
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parsley, chopped |
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1/4 c |
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lemon juice |
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1 t |
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garlic, minced |
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1/4 c |
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flour |
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2 T |
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EVOO |
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8 oz |
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mushrooms, sliced |
| Directions: |
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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 min. Turn and baste the chicken occasionally. Cook until chicken juices run clear.
5 WW points/serving
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