Chicken Piccata

New Year's Resolutions!

One thing I'm going to strive to do this year is try to meal plan each week! I know from experience that when I do it I am more organized and never staring into the fridge at 5:30pm wondering what we are going to have for dinner. We eat out less often and eat much better so I am planning Chicken Piccata for tonight, Turkey Chili with Cornbread Cheddar Dumplings tomorrow and Spaghetti Friday night. Saturday will be leftovers.

Here's my favorite Chicken Piccata recipe from "365 Ways to Cook Chicken".

2 Tbsp butter
1/4 tsp black pepper
1 tsp table salt
3 Tbsp capers
1 Tbsp olive oil
1 medium lemon(s)
3 Tbsp fresh lemon juice
3 Tbsp parsley
1/2 cup all-purpose flour
2 pound boneless, skinless chicken breast pounded to 1/4" thickness
1/8 cup white wine

Instructions:
Combine flour, salt and pepper in a shallow dish. Dredge chicken breasts in flour mixture; shake off excess.

In a large frying pan, heat butter and oil over medium heat. Add chicken breasts. Cook about 3 minutes a side, until tender and opaque. Remove and keep warm.

Add wine to pan juices. Cook 1 minute scraping up brown bits from bottom of pan. Add lemon juice and heat to boiling.

Return chicken to pan, cover with lemon slices, and cook until sauce thickens slightly, about 3 minutes. Serve garnished with capers and parsley.

POINTS® value per serving: 4 points for 4oz of chicken or 9 points for 8oz of chicken