---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Chicken Piquant
  Categories: Miamiherald, Meat/poul, Diabetic
       Yield: 2 servings
  
     3/4 lb Chicken breast; boneless,
            -skinless
     1/4 c  Flour
            Salt and pepper
       1 ts Olive oil
     1/4 c  Fat-free, low-salt chicken
            -broth
       2 tb Red wine vinegar
     1/4 c  Diced sweet gherkins
       1 tb Capers
       1 cl Garlic; crushed
  
   Remove as much fat as possible from chicken.  Season
   flour with salt and pepper.  Dredge chicken in flour
   and shake off excess. Heat oil in a nonstick skillet
   on medium high.  When oil is very hot, brown chicken
   on both sides about 2 minutes per side.  Add broth,
   vinegar, gherkins, capers and garlic. Continue to
   saute 5 minutes or until chicken is cooked through.
   Add salt and pepper to taste. Serve chicken with sauce
   spooned over top.
   
   Nutritional info per serving: 319 cal; 42g pro, 19
   carb, 7g fat (21%) Exchanges: .1 veg, .8 bread, 4.5
   meat, .5 fat
   
   Source: Dinner in Minutes column
   Miami Herald, 2/22/96
   formatted to MM by Lisa Crawford, 7/1/96
  
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