Ingredients
1/4 C flour
1 egg, lightly beaten
4 boneless/skinless chicken breast halves
(1 lb total)pounded to 1/4 inch thick
1/4 tsp salt
1/4 tsp black pepper
2 T butter
1/3 C dry white wine
1 T capers
1 lemon, cut in half
Place flour in a shallow dish. Place beaten egg in another shallow dish. Season chicken with salt and pepper. Coat chicken breasts with flour, then dip in the egg.
In a large skillet, melt butter over medium-high heat. Cook chicken for 3 to 4 minutes per side, until golden.
Add wine and capers to the skillet squeeze lemon over the chicken. Cook for 2 to 4 more minutes, or until the chicken is cooked through and sauce begins to glaze chicken.
Nutritional Information Per Serving (1 breast half):
Calories: 243, Fat: 10 g, Cholesterol: 137 mg, Sodium: 346 mg,
Carbohydrate: 7 g, Dietary Fiber: 0 g, Sugars: 1 g, Protein: 28 g
Diabetic Exchanges: 1/2 Carbohydrate, 4 Lean Meat
