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Chicken Piquant

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICKEN PIQUANT
 Categories: Miamiherald, Meat/poul, Diabetic, Lf
      Yield: 2 Servings
 
    3/4 lb Chicken breast; boneless,
           -skinless
    1/4 c  Flour
           Salt and pepper
      1 ts Olive oil
    1/4 c  Fat-free, low-salt chicken
           -broth
      2 tb Red wine vinegar
    1/4 c  Diced sweet gherkins
      1 tb Capers
      1 cl Garlic; crushed
 
  Remove as much fat as possible from chicken.  Season flour with salt
  and pepper.  Dredge chicken in flour and shake off excess. Heat oil
  in a nonstick skillet on medium high. When oil is very hot, brown
  chicken on both sides about 2 minutes per side.  Add broth, vinegar,
  gherkins, capers and garlic. Continue to saute 5 minutes or until
  chicken is cooked through. Add salt and pepper to taste. Serve
  chicken with sauce spooned over top.
  
  Nutritional info per serving: 319 cal; 42g pro, 19 carb, 7g fat (21%)
  Exchanges: .1 veg, .8 bread, 4.5 meat, .5 fat
  
  Source: Dinner in Minutes column Miami Herald, 2/22/96 formatted to
  MM by Lisa Crawford, 7/1/96
 
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