Chicken Picatta

Makes 4 servings

Ingredients

4 (4 oz.) chicken breasts 1/2 cup low sodium chicken broth 1 1/2 tbsp olive oil 2 tbsp butter/oil blend 1/4 cup lemon juice 1/8 tsp black pepper 1/4 tsp salt 1/4 cup fresh parsley Vegetable cooking spray

Directions

Heat a pan to medium and sauté the chicken breasts in olive oil. Remove chicken breasts and set aside. Add chicken broth, butter, lemon juice, and white wine to pan. Reduce heat to medium‑low, and reduce sauce for about 5 minutes. Add chicken breasts and cook for an additional 3 minutes per side. Season chicken breasts with salt and pepper and top with chopped parsley and remaining sauce. Serve over whole wheat pasta.

Per serving: 219 calories, 26 g protein, 2 g carbohydrates, 12 g fat, 4 g saturated fat, 214 mg sodium and 93 mg cholesterol