Oregano Chicken and Capers
Nicole
Chicken with small new potatoes with asparagus.
ingredients
- 1/4 cup dry white wine (chardonnay)
- 2 tablespoons capers, drained
- 2 medium garlic cloves, minced
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 4 4-oz boneless, skinlees chicken breast halves - flattened
- 2 teaspoons dried oregano leaves
- 2 tablespoons extra virgin olive oil
- 1/4 cup chopped fresh parsley
- 1 1/2 lbs. small new potatoes
- 1 lb. asparagus
directions
- 1
1) combine the wine, capers, garlic, lemon juice, salt and pepper in small bowl and set aside.
- 2
2) sprinkle both sides of the chicken evenly with the oregano. Heat a large nonstick with sooking spray. Cook the chicken 2-3 minutes on each side, or until no longer pink in the center. Do not overcook. Place on a serving platter.
- 3
3) Add the wine mixture to the skillet and boil 30 seconds, scraping the bottom and sides of the skillet. Remove from heat, stir in the oil, and pour evenly over the chicken pieces. Sprinkle evenly with parsley.
- 4
ps: boil the small potatoes, and steam the asparagus.
- 5
6oz potatoes = about 5 potatoes
- 6
40z asparagus = about 8 stalks
notes
350 calories. (serving: 1 4oz piece of chicken, 6 oz potatoes, 4 oz asparagus)
Source: Nicole
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