Post by JJ Judkins on Sept 25, 2006 22:08:07 GMT -6
* Exported from MasterCook *
Chicken Breasts Piccata
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil cooking spray
4 (3 ounce) skinless chicken breast halves -- boneless
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
1.. Spray a grill rack with cooking spray. Preheat a gas grill to
medium/medium-high or prepare a medium-hot fire in a charcoal grill, with
the rack placed 4 to 6 inches above the heat. Sprinkle chicken with
lemon-pepper seasoning.
2.. Place chicken on the grill and cook 12 to 15 minutes or until chicken
is cooked through and no longer pink, and its juices run clear, turning
once. Keep warm.
3.. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in
flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine
and capers; cook, stirring constantly for 2 minutes or until mixture is
slightly thickened. Remove from the heat and stir in remaining 1
tablespoon butter. Serve sauce over chicken.
Yield: 4 servings
Serving Size: 3-ounce half chicken breast plus 2 tablespoons sauce
Calories: 211
Protein: 28 g
Sodium: 243 mg
Cholesterol: 83 mg
Fat: 7 g
Carbohydrates: 1 g
Exchanges: 3 Lean Meat, 1 Fat
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 6g Fat (86.6% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat.
NOTES :
Recipe from JJ's Diabetic Recipes from the Internet compiled by JJ Judkins
Nutr. Assoc. : 0 0 0 0 0 0 0
Chicken Breasts Piccata
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Diabetic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil cooking spray
4 (3 ounce) skinless chicken breast halves -- boneless
1/2 teaspoon no-salt lemon-pepper seasoning
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoon drained capers
1.. Spray a grill rack with cooking spray. Preheat a gas grill to
medium/medium-high or prepare a medium-hot fire in a charcoal grill, with
the rack placed 4 to 6 inches above the heat. Sprinkle chicken with
lemon-pepper seasoning.
2.. Place chicken on the grill and cook 12 to 15 minutes or until chicken
is cooked through and no longer pink, and its juices run clear, turning
once. Keep warm.
3.. Melt 1 tablespoon butter in a small saucepan over medium heat. Stir in
flour; cook, stirring to dissolve any lumps, for 1 minute. Stir in wine
and capers; cook, stirring constantly for 2 minutes or until mixture is
slightly thickened. Remove from the heat and stir in remaining 1
tablespoon butter. Serve sauce over chicken.
Yield: 4 servings
Serving Size: 3-ounce half chicken breast plus 2 tablespoons sauce
Calories: 211
Protein: 28 g
Sodium: 243 mg
Cholesterol: 83 mg
Fat: 7 g
Carbohydrates: 1 g
Exchanges: 3 Lean Meat, 1 Fat
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 6g Fat (86.6% calories
from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 16mg
Cholesterol; 2mg Sodium. Exchanges: 0 Grain(Starch); 1 Fat.
NOTES :
Recipe from JJ's Diabetic Recipes from the Internet compiled by JJ Judkins
Nutr. Assoc. : 0 0 0 0 0 0 0