Monday, November 12, 2007


Here's an easy and quick week night recipe that has great flavor.  Chicken Piccata is usually made with boneless, skinless chicken breasts.  When you use chicken tenders instead of boneless breasts, you skip the step of slicing the breast in half.  Also, pounding the tender is much easier than pounding the breast flat, because it's (obviously) a more tender piece of chicken.  When you see chicken tenders on sale, definitely buy several packages and freeze what you don't immediately use.

Chicken Tender Piccata

1/2 lb. chicken tenders
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. Smart Balance buttery spread (not the lite version) + 1 Tbsp for sauce
2 Tbsp. extra-virgin olive oil
1/4 cup dry white wine
2 Tbsp. fresh lemon juice
1 Tbsp. capers with juice
optional garnish: 3 slices of lemon, halved; chopped fresh parsley

DIRECTIONS: Place chicken tenders between two sheets of waxed paper and pound thin with mallet.
In paper plate, combine flour, salt and pepper. Dredge chicken on both sides. Heat half the olive oil and half the Smart Balance over medium heat in a heavy skillet (if you have non-stick cookware, you can reduce the fats). Cook 2-3 minutes on each side, or til golden brown, adding the remaining fat when you flip sides.
Remove chicken to plate, cover with tinfoil and keep warm. Pour wine and lemon juice into pan, increase heat and cook till it boils and slightly thickens. Add capers, 1 Tbsp. Smart Balance, and chicken. Heat again till it boils. Place chicken on serving dish; pour sauce over. Garnish with parsley and lemon slices if desired. (This recipe may be used for veal or thin boneless pork chops, if desired.) Yield: 2 servings

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