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Ingredients

8 ounces lowfat plain yogurt 4 boned and skinned chicken breast halves ½ cup all-purpose flour 1 teaspoon paprika salt and pepper to taste 1 tablespoon olive oil 1 teaspoon margarine 1 ½ tablespoons lemon juice 1 cup white vermouth 2 cloves garlic, minced ½ cup lemon juice ½ cup water 2 tablespoons capers

Nutrition Info

370.1 calories carbohydrate: 28.2 g cholesterol: 71.8 mg fat: 6.9 g fiber: 0.9 g protein: 32.3 g saturatedFat: 1.6 g servingSize: - sodium: 261 mg sugar: 9.6 g transFat: : - unsaturatedFat: : -

Coat chicken with yogurt, cover, and refrigerate at least 2 hours, preferably overnight.
Rinse chicken, and pat dry with paper towels.
In a bowl, stir together flour, paprika, salt, and pepper.
Heat oil, margarine, and 1 1/2 tablespoons lemon juice in skillet over medium heat. Dredge chicken in flour mixture. Place chicken in skillet, cook, turning to brown both sides, about 15 minutes. Remove chicken to a plate, and keep warm.
Pour vermouth into skillet, and scrape brown bits with a wooden spoon. Stir in garlic, 1/4 cup lemon juice, water, and capers. Cook until reduced by half.
Return chicken to the pan, and simmer 3 minutes.

4 servings

A nice, healthy version of chicken piccata. Very light dish. My boyfriend requests it at least once a week!