1 pound of chicken tenderloins ( cleaned)
1/3 C all purpose flour
1/2 tsp salt
1/4 tsp pepper
1 cooking spray
3 Tb I can't Believe It's Not Butter (Light)
2 chopped shallots
1/4 C white wine
2 Tb lemon juice
2 Tb capers
1/2 C reduced-sodium chicken broth
Place on layer of chicken between two sheets of plastic and pound until about 1/4 " thick.
Mix together flour, salt, and pepper.
Dip chicken tenders into flour mixture coating each side evenly.
Spray a large skillet with cooking spray and heat until hot, add 1 1/2 Tb I can't Believe It's Not Butter Lite, and melt.
Turn heat to medium high and add 1/2 the chicken pieces in a single layer, do not crowd.
Cook for about 4-5 minutes each side until light brown and chicken is brown, remove and set aside/ Melt remaining I can't Believe It's Not Butter, and cook remaining chicken, remove and set aside with first batch.
Add shallots to the pan and saute 2 minutes, until the sauce thickens, and serve.
Nutritional Information: 206 Calories, 23.5 gm Protein, 8.5 gm Carbohydrate, 7.2 gm Fat, 60 mg Cholesterol, 734 mg Sodium
Food Mover Windows to Close: 3 Protein, 1 Fat, 1 Extra
Tip: This dish works great with Veal cutlets as well.