I seem to be all about chicken recipes lately. I’m trying to find meals I can cook that are low in sodium that are also tasty. Hard to do, I’m finding. Here’s another favorite of mine: Lemon caper chick scaloppine. (And do try to find broccolini. It’s wonderful! That’s what you see nestled next to the lemon caper chicken scaloppine below.)
PREP AND COOK TIME: About 20 minutes
MAKES: 4 servings
1 tsp olive oil
2 cloves garlic, peeled and minced
2/3 cup low-sodium chicken broth (I use Swansons No Salt Added broth)
1 tsp grated lemon peel
1 TBS lemon juice
2 TBS capers
Salt and pepper if you desire
1. Keep basic chicken scaloppine warm in a 200-degree oven
2. Add olive oil and garlic to pain used to cook chicken (don’t wash) and stir over high heat until garlic is slightly limp about 15 seconds.
3. Add chicken broth, lemon peel, lemon juice and capers to pan, stir until mixture is boiling. Boil, stirring occasionally, until juices are slightly reduced.
4. Spoon sauce evenly over chicken.
Add salt and pepper to taste.
PER SERVING: 272 cal, 36 g protein, 7.5 g fat (1.2 g sat fat), 13 g carb, 0.5 g fiber, 106 mg sodium, 82 g chol.