GMA Recipe: Artichoke Chicken With Capers

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Artichoke Chicken With Capers
By Karen Spence, Valparaiso, Fla.
2000

A finalist in the GMA 2000 Cut the Calories Cook-Off Contest

Ingredients

4 boneless, skinless chicken breasts

Skim milk (1/2 cup or little more will do)

Seasoned flour, you can season it yourself, enough to cover breasts

2 tablespoons (or less) olive oil

1/2 teaspoon minced garlic

1 or more tablespoons of capers

1 can quartered artichoke hearts, drained

1/2 cup Vermouth

Salt and pepper

Directions

1. Pound 4 boneless, skinless chicken breasts until flattened. Dredge in skim milk and coat with seasoned flour.

2. Heat 2 tablespoons (or less) of olive oil in saucepan. Add 1/2 teaspoon minced garlic and cook till tender, slightly browned edges. Add chicken and saute in hot oil on one side until browned. Turn chicken and saute for two minutes.

3. Add 1 or more tablespoons of capers. One can quartered artichoke hearts, drained and 1/2 cup Vermouth. Add salt and pepper to taste.

4. Cook ingredients until Vermouth mixture is reduced by half, then cover until chicken is no longer pink in the middle.

5. Ladle the liquid mixture in pan (including capers and artichokes) over the chicken breast and serve with freshly steamed vegetables.

Yields: 4 servings.

Recipes copyright ©2000 Cut the Calories Cook-Off Contest.

Try all the truly surpurb recipes from the 2000 GMA Cut The Calories Cook-Off Contest

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Terrific Low-Fat Lasagna Parmesan Shrimp Peppers Ham Loaf Cornbread Encrusted Tilapia Artichoke Chicken With Capers	Purple Plum and Apple Cake With Cider Glaze Low Fat Cupcakes Low Fat Lemon Chess Pound Cake Mock Brownies Low Fat Cappuccino Cake