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Meat - Chicken Piccata with Fettuccine

Source of Recipe

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List of Ingredients

6 small boneless, skinless chicken breasts, (3 ounces each)
flour for coating
cooking spray, (Olive oil is best)
1 tablespoon I Can't Believe It's Not Butter Light
2 tablespoons flour
1, 14 1/2 ounce can reduced sodium chicken broth
1/2 cup dry white wine,
...or appple juice or more chicken broth
2 tablespoons lemon juice
1 teaspoon dried parsley, or 1 tablespoon freshly chopped
2 teaspoons drained capers, optional
3/4 pound fettuccine, cooked al dente to package directions



Recipe

Pound the chicken to about 1/4 inch thickness.
Coat lightly with the flour. Refrigerate for 30 minutes.
Coat a large frying pan with the cooking spray.
Cook the chicken, using a medium/high heat until hot.
Continute cooking for 3 - 5 minutes, until the chicken is
browned and no longer pink in center.
Remove the chicken from the frying pan
Melt the butter light in the pan.
Stir in the 2 tablespoons flour.
Cook over a medium heat for 1 - 2 minutes.
Stir in chicken broth, wine, and lemon juice.
Bring to a boil. Continue boiling, stirring constantly, for
1 - 2 minutes, until the sauce is slightly thickened.
Reduce the heat and simmer, about 15 minutes, uncovered,
until the sauce is of a medium thickness.
Add the parsley and capers and stir.
Return the chicken to the pan.
Continue simmering for 2 - 3 minutes, until the chicken is
heated through.
Serve over the cooked fettuccine.
Makes 6 servings.

Nutritional info per serving:
Calories 301, Fat 6g, Cholesterol 43.4mg, Sodium 175mg
Protein 24.3g, Carbohydrate 35g
Diabetic exchanges: 2 1/2 Bread, 2 Meat