DASH- Naked Chicken Piccata

Naked Chicken Piccata

Makes 4 servings

Ingredients

4 boneless, skinless chicken breasts

Lemon-pepper seasoning mix

1 tbsp olive oil

2 tbsp lemon juice

1/2 teaspoon lemon zest

1 tbsp butter or margarine

1 cup low-sodium chicken broth, preheated in a microwave

Directions

First, pound the chicken breasts with a wooden mallet until they are about 1/4‑inch thick. This will be easiest if you place them on sheets of plastic wrap and sprinkle water around the sheets so they don’t stick so much. You could also use a rolling pin to thin and even out the breasts.

Sprinkle the breasts with the lemon-pepper seasoning mix.

Heat the oil over medium-high heat. (If the oil is smoking, the cooking temperature is too high.)

Add the chicken and cook about 4 minutes on each side, or until browned.

Remove the chicken from the pan, and place on a plate with a cover (such as a pot lid or aluminum foil) to keep warm.

Add the lemon juice, zest, and hot chicken broth to the skillet, scraping the pan to loosen any browned bits. Continue to cook to thicken the sauce. Reduce the heat and add the butter or margarine. Return the chicken to the pan and cook about another 3 minutes, or until the internal temperature of the breasts is at least 165°F.

Hint: To make this dish even lower in sodium, use 1 cup of white wine instead of the chicken broth. You will still have great flavor.