---------- 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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