Chicken Picatta with Pine Nut & Cranberry Couscous

This is one of our staple recipes. Chicken Picatta is relatively easy to make and pretty low in points. Recipe is from Favorite Brand Names Low-Carb Recipes cookbook.

Chicken Picatta (serves 2)

Ingredients:

2 4 oz. pieces of boneless skinless chicken breast

2 Tbsp. flour

1/2 tsp. salt

1/4 tsp. black pepper

2 tsp. olive oil

1 tsp. butter

2 cloves garlic, minced

3/4 c. fat free, low sodium chicken broth

1 Tbsp. fresh lemon juice

1 Tbsp. drained capers

2-3 button mushrooms, roughly chopped

1 Tbsp. corn starch

Combine flour, salt and pepper in a shallow pie plate.

Place chicken between two sheets of plastic wrap or wax paper and pound to 1/2 inch thickness. Dredge chicken in the flour mixture.

Heat oil and butter in nonstick skillet. Once melted, add chicken. Cook 4-5 minutes per side or until chicken is cooked through. Transfer to serving platter and set aside.

Combine corn starch with 2 Tbsp. COLD water and set aside.

Add garlic to same skillet. Cook and stir over medium heat for 1 minute. Add broth and lemon juice, stirring frequently. Add capers and mushrooms and continue simmering for 1-2 minutes. Add cornstarch mixture and stir constanly while sauce thickens. Spoon mixture over chicken and serve immediately.

WW Points per serving: 6 points

Pine Nut & Cranberry Cousous
Ingredients:

1/2 package of couscous, prepared with chicken stock

2 Tbsp. dried cranberries

2 Tbsp. pine nuts

Roast the pine nuts in a sautee pan, being careful not to burn them. Toss the roasted pine nuts and cranberries with prepared couscous.