12 oz chicken breasts1 tsp. minced garlic1/4cup lemon juice1/4 cup flour2 Tbsp. olive oil1/3 cup capers1 can artichoke hearts (packed in water, not oil)1 package sliced mushrooms
Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side. Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35 minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.
4 servings, 5 POINTS each
If you have never tried capers (I hadn't), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish!
This recipe comes from the old Week 9 WW Recipe Card, with a few additional suggestions.
EASY CHEESE LASAGNA
1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me)6 uncooked lasagna noodles 1 15oz container of fat free ricotta cheese (I use FF cottage cheese)1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini8oz shredded low-fat mozzarella cheese
Preheat over to 375. Spray an 11x7 dish with cooking spray. Spread 1/3 of the sauce on the bottom of the dish. Arrange 3