CHICKEN PIQUANT

      Title: CHICKEN PIQUANT
  Categories: Miamiherald, Meat/poul, Diabetic, Lf
       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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