WW Lemon and Rosemary Chicken Piccata

So .....as I said in my last post.....I'm reviewing recipes and have started with this one......its 3sp for the chicken and then you would have to add extra sp for whatever additional side dishes you serve it with (to be honest I don't eat a lot of carbs so I had roasted vegetables and some butternut squash cubes which I did in our Airfry with a bit of spray oil and some Paprika).....

I scaled down the recipe in the  book.....

.......to just 1 portion (if you scale up or change any of the ingrdients please remember to recalculate the sp)


Ingredients
 
1 medium Chicken breast, skinless, raw
Juice and zest of 1/2 Lemon
1/4 teaspoon Rosemary, Dried
Spray Oil
25ml Dry white wine 
1/4 Chicken stock cube, made up to 30ml with hot water
1/4 teaspoons Truvia Calorie Free Sweetener
1/2 Tablespoons Capers, in Brine
Salt and Black pepper to taste
 

Method

Put your chicken breast on a piece of clingfilm and then put another piece of clingfilm on top.
Bash the chicken breast with a rolling pin (or a small saucepan) until it is about a centimetre thick. This allows the chicken to cook quicker and more evenly.

Mix the lemon zest, rosemary and seasoning together and spread it out on a small plate press the chicken into the mix to coat it on both sides. (The original recipe included a minced clove of garlic mixed in at this stage but I missed it out because hubby wasn't having garlic that night!!)

Spray a large non-stick frying pan with the cooking spray and fry the chicken for 3-4 minutes on each side or until golden brown and cooked through. 

 

Remove to a warmed plate.

Pour the wine into the frying pan and let it bubble for 30 seconds.

Add the lemon juice, stock, sweetener and capers, and simmer the sauce for 2-3 minutes until slightly thickened.

Return the chicken to the pan.

 

Turn the chicken to glaze it in the sauce, then serve immediatley on a warm plate with chosen side dishes (adding the appropriate sp)