Chicken Piccata(a light version)

Traditionally, chicken piccata is made with a heavy wine and butter sauce. By eliminating most of the fat and adding less wine,the dish becomes lower in calories without detracting from the taste. Did I mention that you can get this one on the table in about 30 minutes.

Serves 4

1 pound of chicken scaloppini( if you can't find this, buy large boneless skinless breasts and slice them in half vertically)
salt and pepper to taste
3 tsp extra virgin olive oil
2 large cloves of garlic, minced
1 cup chicken stock
1/4 cup dry white wine
zest and juice of 1 lemon
4 tbsp finely minced parsley
1 tbsp capers, drained and rinsed
1 tbsp butter
1 tbsp cornstarch

Season the chicken with salt and pepper on both sides. Heat the oil in a large non-stick skillet. Brown the chicken on both sides. Remove to a plate and keep warm. Heat the wine and chicken stock in the skillet, bringing to a simmer. Add the garlic,capers and lemon juice. Season with salt and pepper. Add the cornstarch to 1/4 cup cold water or stock. Add to the pan and stir until it thickens. Finish with the zest, half of the parsley, and butter. Return the chicken to the pan. Allow to heat through for about 3 minutes. Serve with whole wheat pasta or roasted potatoes.