Chicken Piccata

It's been several years since I first used capers in a recipe and discovered how much I like them. Chicken piccata makes wonderful use of these flavorful little flower buds.This is a lighter version of the traditional dish and comes from an old South Beach Diet newsletter.
So sorry I didn't get a photo - I wasn't feeling well and was happy to just get supper on the table. :o)

Serves 2

IngredientsNote: Omit the brown rice, and this is a Phase 1 recipe.

3/4 pound whole skinless boneless chicken breast, halved lengthwise

2 tablespoons dry sherry

1 tablespoon capers

1 tablespoon extra virgin olive oil

2 tablespoons trans-free margarine

1/4 teaspoon paprika

2 tablespoons minced fresh parsley

1 tablespoon lemon juice

Salt and pepper to taste

Instructions

Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste. Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking), then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick.

Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.

Pour off any remaining fat and oil from the skillet. Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken.

Serve with 1/2 cup brown rice per person.