A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!
Ingredients
- ounces lowfat plain yogurt: 8 piece
- boned and skinned chicken breast halves: 4 piece
- all-purpose flour: 0.5 cup
- paprika: 1 tsp
- salt and pepper: (to taste)
- olive oil: 1 Tbsp
- margarine: 1 tsp
- ½ tablespoons lemon juice: 1 piece
- white vermouth: 1 cup
- garlic: 2 clove (minced)
- lemon juice: 0.5 cup
- water: 0.5 cup
- capers: 2 Tbsp
Metric Conversion
Stages of cooking
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Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
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Rinse chicken, and pat dry with paper towels.
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In a bowl, stir together flour, paprika, salt, and pepper.
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Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet; cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
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Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
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Return chicken to the pan, and simmer 3 minutes.
