Diabetic Recipes - Fettuccine with Chicken Piccata

Ingredients

* 6 small boneless, skinless chicken breast halves (3 oz each)
* Flour
* Vegetable cooking spray
* 1 tablespoon margarine
* 2 tablespoons flour
* 1 can (14-1/2 ounces) reduced-sodium chicken broth
* 1/2 cup dry white wine or chicken broth
* 2 tablespoons lemon juice
* 1 tablespoon finely chopped parsley
* 2 teaspoons drained capers, optional
* 12 ounces fettuccine, cooked, warm

Directions

1. Pound chicken with flat side of meat mallet to scant 1/4 inch thickness; coat lightly
with flour. Spray large skillet with cooking spray; heat over medium heat until hot. Cook
chicken over medium to medium-high heat until hot. Cook chicken over medium to
medium-high heat until browned and no longer pink in center, 3 to 5 minutes. Remove
chicken from skillet.
2. Melt margarine in skillet; stir in 2 tablespoons flour and cook over medium heat 1 to 2
minutes. Stir in chicken broth, wine, and lemon juice; heat to boiling. Boil, stirring
constantly, until slightly thickened, 1 to 2 minutes. Reduce heat and simmer, uncovered,
until thickened to a medium sauce consistency, about 15 minutes more. Stir in parsley
and capers.
3. Return chicken to sauce; cook over medium-low heat until chicken is hot through, 2 to
3 minutes. Serve chicken and sauce over pasta.

Nutritional Information (Per Serving)
Calories: 301
Protein: 24.3 g
Sodium: 175 mg
Cholesterol: 43.4 mg
Fat: 6 g
Carbohydrates: 35 g
Exchanges: 2-1/2 Bread, 2 Meat