• 1 lb. thinly sliced chicken breast
• 2 tsp. olive oil
• ¼ cup white wine
• ¼ cup fresh squeezed lemon juice
• 4 thin slices of lemon
• 2 cloves of garlic, grated
• 2 tsp. capers
• Salt and pepper to taste

Heat olive oil in a large non-stick sauté pan over a medium high heat.  Season chicken with salt and pepper and add to the pan, seasoned side down.

Cook chicken for 3-4 minutes or until it has lightly browned (be sure to season opposite side of chicken while it’s cooking) and then flip over and cook another 3 minutes on the opposite side.

Remove chicken from the pan and set aside on a plate, covering with aluminum foil. To the hot pan add lemon slices and garlic, stirring and turning lemon until they are golden brown, about one minute. Remove lemon slices. Add lemon juice, wine, and capers to the pan, making sure to scrape up any brown bits stuck to the bottom of the pan. Simmer until liquid has reduced and slightly thickened then add chicken back in pan, turning to coat. Once chicken is coated and hot, plate and top with the browned lemon, pouring on extra sauce to finish. Serves 4.

Bon appetite…with no guilt here!

Nutrients per 1/4^th of recipe; Calories: 134; Total Fat: 3.8g; Saturated Fat: 0.4g; Cholesterol: 60mg; Carbohydrate: 1.5g; Dietary Fiber: 0.1g; Sugars: 0.4g; Protein: 23g

(Adapted from cleananddelicious.com; photo credit – Cooking Light Magazine)