This light version of chicken piccata features chicken breasts marinated in yogurt, then fried in margarine and olive oil, and finished in vermouth and lemon juice sauce with capers.
INGREDIENTS (for 4 servings):
- 8 ounces lowfat plain yogurt
- 4 boned and skinned chicken breast halves
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 teaspoon margarine
- 1 1/2 tablespoons lemon juice
- 1 cup white vermouth
- 2 cloves garlic, minced
- 1/2 cup lemon juice
- 1/2 cup water
- 2 tablespoons capers
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.