light chicken piccata

Ingredients

• Servings: 4
• 8 ounces lowfat plain yogurt
• 4 boned and skinned chicken breast halves
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 teaspoon margarine
• 1 1/2 tablespoons lemon juice
• 1 cup white
• 2 cloves garlic, minced
• 1/2 cup lemon juice
• 1/2 cup water
• 2 tablespoons capers

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 3 hrs 15 mins


• coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
• rinse chicken, and pat dry with paper towels.
• in a bowl, stir together flour, paprika, salt, and pepper.
• 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.
• pour 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.
• return chicken to the pan, and simmer 3 minutes.