John Anthony
Moderator
Not a piece of bacon or any bacon fat in this one. Sorry about that, Sink. But for those of you looking for a really healthy and tasty dinner, here's a great start.
Saut? a bunch (more or less depending on how much you like them) mushrooms. Cook them enough so they're about 2/3 original size and lightly browned. Set these aside until later.
Take 3 or 4 boneless, skinless chicken breasts and pound them until they are about 3/8 to a 1/4" thick. It's easiest if you cover them with some heavy waxed paper while you're doing the pounding. Cut them in half after pounding so you'll have manageable serving sizes. Brush them with fresh lemon juice on both sides and then hit with some s&p. Dredge them in Italian bread crumbs.
Cook them at med high heat with a little olive oil 3 or 4 min. per side. You can tell when they're done as they won't be spongy when you press on them with a fork. Keep them warm while you finish cooking the rest of the breasts.
Once you've finished cooking the chicken, add 1/3 cup fat free chicken broth, about 1/4 cup dry wine, 4 teaspoons of capers and a tablespoon of butter to the fry pan. Toss in the mushrooms and heat for a minute or 2.
Put 1 or 2 of the chicken breast pieces on a plate and spoon some of the sauce and mushrooms over them. I serve this with rice and broccoli. Family goes nuts over this one.
Bon appetite!
Saut? a bunch (more or less depending on how much you like them) mushrooms. Cook them enough so they're about 2/3 original size and lightly browned. Set these aside until later.
Take 3 or 4 boneless, skinless chicken breasts and pound them until they are about 3/8 to a 1/4" thick. It's easiest if you cover them with some heavy waxed paper while you're doing the pounding. Cut them in half after pounding so you'll have manageable serving sizes. Brush them with fresh lemon juice on both sides and then hit with some s&p. Dredge them in Italian bread crumbs.
Cook them at med high heat with a little olive oil 3 or 4 min. per side. You can tell when they're done as they won't be spongy when you press on them with a fork. Keep them warm while you finish cooking the rest of the breasts.
Once you've finished cooking the chicken, add 1/3 cup fat free chicken broth, about 1/4 cup dry wine, 4 teaspoons of capers and a tablespoon of butter to the fry pan. Toss in the mushrooms and heat for a minute or 2.
Put 1 or 2 of the chicken breast pieces on a plate and spoon some of the sauce and mushrooms over them. I serve this with rice and broccoli. Family goes nuts over this one.
Bon appetite!
