UT Medical Center Healthy Living Kitchen Tailgating Lite Class
September 29 at Noon
2 skinless boneless chicken breast halves
2 TBSP quinoa flour
2 TBSP olive oil
2 oz dry white wine
1 oz fresh lemon juice
1/4 cup canned low-salt chicken broth
1 tsp cornstarch
1/4 cup drained capers
1/4 cup chopped fresh parsley
to taste salt and pepper
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness, cut each breast in half. Place quinoa flour in shallow baking dish. Dip chicken into flour to coat; shake off excess. Heat 2 tablespoon oil in a heavy large skillet. Add chicken breasts to skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter. Bring wine, lemon juice, cornstarch and broth to boil in skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers and parsley. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve.
Follow instructions on pasta box and serve as a side.
Yield: Makes 2 servings