Olive oil cooking spray
3 – 4 cloves fresh garlic, minced or pressed
4 small chicken breasts or 1 ½ pounds chicken tenders, tendons removed
Salt and pepper
1 – cup water divided into ¾ cup and a ¼ cup
½ teaspoon cornstarch
1 teaspoon chicken soup base
¼ cup white wine
1 tablespoon butter flavor seasoning, Molly McButter, Butter Buds, etc.
1 tablespoon fresh lemon juice
1 teaspoon extra virgin olive oil
3 tablespoons capers, rinsed and drained
1. Lightly salt and pepper chicken and set aside. Mix soup base with ¾ cup water and set aside. Mix cornstarch with ¼ cup water and set aside
2. Lightly spray a large stick-resistant skillet with cooking spray and preheat on medium-high for 2 to 3 minutes. Sauté garlic until lightly browned. Add chicken to pan and sauté chicken for 3-4 minutes on each side. Chicken should be lightly browned on each side.
3. Reduce heat to medium; add chicken stock, wine, lemon juice and butter flavoring to pan. Add cornstarch to pan to thicken. After sauce has thickened stir in olive oil and capers. Remove from heat and serve.
Yield: 4 servings with sauce each at approximately 200 calories; 2 grams total fat; 0.2
gram saturated fat; 83 milligrams cholesterol; 3.1 grams carbohydrate; 0.1 gram dietary fiber; 39.5 grams protein; 427 milligrams sodium.
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