|Boneless, skinless chicken breast halves||2|
|Olive oil||2 teaspoons|
|All-purpose flour||2 tablespoons|
|Reduced-sodium chicken broth||¼ cup|
|Juice of 1 lemon|
|Garlic clove, minced||1|
|Freshly ground black pepper to taste|
- Place chicken between 2 sheets of plastic wrap and pound to a ½-inch thickness with your fist or a rolling pan.
- Heat oil in a large nonstick skillet over medium to medium-high heat. Dredge chicken in flour and cook in skillet for about 3 minutes per side, or until cooked through. Remove chicken from pan, cover, and set aside.
- Add broth, lemon juice, capers, and garlic to pan, and cook 1-2 minutes, until thickened, scraping brown bits off the bottom of the pan as the sauce cooks.
- Top chicken with sauce and serve.
4 very lean meats; 1 fat
Side Suggestions: Spaghetti
Side Suggestions: Steamed Green Beans
|Serving Size||½ of recipe|
|Saturated Fat||1 g|
|Dietary Fiber||0.5 g|
Many medical groups felt that early exposure to certain foods like peanuts increased a child's risk of developing food allergies. However, newer research including this trial suggest that early exposure may actually decrease the risk of developing food allergies.
Breastfeeding May Decrease the Risk of Childhood Obesity
Tonsillectomy May Reduce Number of Sore Throat Days in Children
Research Review Finds Little Support for Nearly Half of Medical Talk Show Recommendations