Ingredients
4
4 servings
- •8 ounces lowfat plain yogurt
- •4 boned and skinned chicken breast halves
- •0.5 cup all-purpose flour
- •1 teaspoon paprika
- •salt and pepper to taste
- •1 tablespoon olive oil
- •1 teaspoon margarine
- •1.5 tablespoons lemon juice
- •1 cup white vermouth
- •2 cloves garlic, minced
- •0.5 cup lemon juice
- •0.5 cup water
- •2 tablespoons capers
Instructions
- 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 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.
- Return chicken to the pan, and simmer 3 minutes.
Nutritional Facts
Per 4 servings
- Calories: 370
- Carbohydrate: 28g
- Fat: 7g
- Fiber: 1g
- Protein: 32g
- Sugar: 10g
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