CHICKEN PICCATA WITH FETTUCCINE

This low fat version of the classic piccata is sure to please.

6 servings

6 small boneless, skinless chicken breast halves (3 ounces each)

Flour

1 tablespoon margarine or butter

2 tablespoons flour

1 can (14½ ounces) reduced-sodium chicken broth

½ cup dry white wine or chicken broth

2 tablespoons lemon juice

1 tablespoon each: finely chopped parsley, capers

12 ounces fettuccine, cooked, warm

1. Pound chicken with flat side of meat mallet to ¼ inch thickness; coat lightly with flour. Cook chicken in lightly greased large skillet over medium to medium-high heat until browned and cooked, 3 to 5 minutes. Remove chicken from skillet.

2. Melt margarine in skillet; stir in 2 tablespoons flour and cook over medium heat 1 to 2 minutes. Whisk in chicken broth, wine, and lemon juice; heat to boiling. Reduce heat and simmer, uncovered, until thickened to a medium consistency, about 15 minutes. Add chicken, parsley and capers; simmer until chicken is hot, 2 to 3 minutes. Serve over pasta.

Per Serving:

Calories: 301

% of calories from fat: 18

Fat (gm): 6

Saturated fat (gm): 0.9

Cholesterol (mg): 43.4

Sodium (mg): 175

Protein (gm): 24.3

Carbohydrate (gm): 35

Exchanges:

Milk: 0.0

Vegetable: 0.0

Fruit: 0.0

Bread: 2.5

Meat: 2.0

Fat: 0.0

45-MINUTE PREPARATION TIP: Cook fettuccine while sauce is simmering.