Chicken Piccata with Oven-Fried Zucchini

ingredients:2 boneless, skinless chicken breasts, cut in half and pounded into cutlets
salt and black pepper
all-purpose flour
nonstick spray
2 Tbsp. vegetable oil
1/4 cup dry white wine
1 tsp. minced garlic
1/2 cup low-sodium chicken broth
2 Tbsp. fresh lemon juice
1 Tbsp. drained capers
2 Tbsp. unsalted butter
fresh lemon slices
chopped fresh parsley
instructions:1.  Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.
2.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warmed platter; pour off fat from the pan.
3.  Deglaze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.
4.  Add broth, lemon juice, and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates.
5.  Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.
6.  Garnish with chopped fresh parsley and serve immediately.
Makes:  2 servings
Nutritional Information:  calories 449, fat 28g (10g. saturated), protein 41, carbohydrates 3, fiber 0g, cholesterol 129mg, sodium 259mg

This is tonight's dinner. It is a fairly light recipe....tomorrow is weigh-in at Weight Watchers. I really liked this recipe. It was very easy and quick. The lemon and capers gave it quite a zing!