What's For Dinner ...

Lemon Chicken Piccata.  In an attempt to detox from all of the holiday fudge, carmel, and peppermint oreos, I am back on track.   I figured out my running schedule for an upcoming 10k, went to the gym, and my grocery bags for the week were filled with pretty healthy fare (except for the 100 calorie Twinkies and Hostess Cupcake packs).  Here is the recipe for one of my favorite lower cal meals at the moment. 

6 chicken cutlets (I get the thin-sliced breasts)

2 Tbsp. vegetable oil

3/4 c chicken broth

1 tsp. minced garlic

2 Tbsp. fresh lemon juice

1 Tbsp. capers, drained

2 Tbsp. butter

Fresh lemon slices

Season chicken with salt and pepper.  Dredge in flour.  Saute for 2/3 minutes on each side until cooked through.  Remove chicken from pan.  Drain grease and deglaze pan with 1/4 cup broth.  Add garlic and cook until most of the liquid is gone.  Add remaining broth, lemon juice, and capers.  Return chicken to pan and cook on each side for one minute.  Remove chicken and add butter and fresh lemon.  Once butter melts, pour sauce over chicken.  4 servings.