WEATHER FROM OUR SPONSORS
Servings: makes 4 servings
Preparation time: 20 minutes
Cooking time: less than 10 minutes
3 tablespoons flour
1/4 teaspoon coarse salt
1/4 teaspoon cracked black pepper
1 pound chicken cutlets
2 tablespoons olive oil
2 tablespoons butter, divided
1/4 cup dry white wine
1 1/2 cups unsalted chicken broth
4 lemon slices
1 cup baby spinach
1/4 cup rinsed capers
1 tablespoon fresh lemon juice
1 tablespoon chopped parsley
In a shallow container, combine flour, salt and pepper. Lightly coat chicken pieces in mixture; reserve remaining flour mixture. In a large nonstick skillet, heat olive oil and 1 tablespoon butter on medium-high. Cook chicken 2 minutes on each side until browned. Remove to plate and keep warm.
Add wine to skillet; boil 1 minute, scraping any brown bits. Combine reserved flour mixture and broth, stirring until smooth; add to skillet. Bring to boil. Reduce heat to medium-low and add lemon slices and reserved chicken to skillet. Simmer 3 to 4 minutes or until sauce has thickened and chicken is cooked through. Stir in spinach, capers, lemon juice and remaining butter. Cook 1 minute or until spinach is wilted and butter is melted. Sprinkle with parsley and serve.
Per serving: 285 calories, 25 grams protein, 16 grams fat (51 percent calories from fat), 5.3 grams saturated fat, 6 grams carbohydrate, 88 milligrams cholesterol, 590 milligrams sodium, 1 gram fiber.
Carb count: 1/2.
By Susan Nicholson
Andrews McMeel Syndication
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