Lemon Chicken Picatta - 2 pts/serving

Lemon Chicken Picatta
 4 servings = 2 pts/serving

1 lbs boneless and skinless chicken breast

1/2 tsp table salt, or to taste

1/2 tsp black pepper, or to taste

⅓ cup all-purpose flour, (only about 1 1/4th tbsp. flour will stick)

Cooking spray

1 medium clove garlic, more to taste

1 cup Swanson Natural Goodness Chicken broth

½ fresh lemon, with peel, thinly sliced

¼ cup fresh lemon juice

1 tbsp unsalted butter

2 tbsp fresh parsley, minced

2 tbsp Non-Pareil Capers

1. Pour flour on a large plate or bowl
2. Season chicken breast with salt and pepper and press both sides into the flour. Shake off excess flour
3. Spray skillet with cooking spray and heat
4. Pan-fry chicken in skillet, in batches to avoid overcrowding, until chicken is brown on both sides and cooked through. Remove chicken to an oven safe container and place in a warmed oven to keep warm.
5. Add minced garlic to pan and stir until fragrant, about 20 seconds
6. Add chicken broth; scrape and dissolve any brown bits from the bottom of the pan.
7. Stir in lemon slices and bring mixture to a boil. Simmer, stirring occasionally, until mixture is reduced to about 2/3 cup, approx. 5 – 8 minutes
8. Add lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes, remove lemon slices if desired
9. Place butter into skillet and swirl into the sauce by tilting the pan until butter is melted and incorporated, or just stir it around gently while melting
10. Add parsley and remove from heat
11. Spoon sauce evenly over chicken.

I served this with Al Dente Carba-Nada Noodles (not included in point count) and oven roasted veggies. The picture is not that great as I prepared this for my father during his last stint in the hospital as a tasty, heart healthy(ish?) alternative to hospital food. It was father, stepmother and sister approved, and as become one of my favorite dishes.