Recipe - Chicken Piquant

Three fourths pound Chicken breast; boneless,
skinless
One fourth cup Flour
Salt and pepper
1 teaspoon Olive oil
One fourth cup Fatfree, lowsalt chicken
broth
2 tablespoon Red wine vinegar
One fourth cup Diced sweet gherkins
1 tablespoon 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
Posted to MMRecipes Digest V3 #215

Date: 08 Aug 96 21:35:09 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM