Peanutty Chicken Piccata

Yield: Makes 2 servings

Ingredients

2 Tablespoons chicken broth

6 ounces spinach, trimmed, cooked and drained

2 (4 ounce) chicken breasts, boneless, skinless

4 Tablespoons flour

2 Tablespoons peanut oil

1/2 cup fat free egg substitute

2 Tablespoons butter

4 Tablespoons peanuts

4 Tablespoons white wine

3 teaspoons lemon juice

Add To

Nutrition Facts

Yield: Makes 2 servings

Approximate Nutrient Content per serving:

Calories: 807

Calories From Fat: 288

Total Fat: 32g

Saturated Fat: 8g

Cholesterol: 108mg

Sodium: 563mg

Total Carbohydrates: 72g

Dietary Fiber: 9g

Protein: 55g

Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.

Directions:

Mix chicken broth into hot spinach. Set aside.

Flatten chicken breasts, coat with flour; shake off excess. Heat oil over medium-high heat. Dip each chicken breast in egg substitute and saute 2 to 2-1/2 minutes on each side. Keep warm. Discard oil.

Melt butter in same skillet over medium heat. Add peanuts. Cook and stir until lightly browned. Add wine, cook 1 minute. Add chicken, reduce heat and simmer 3 minutes. Sprinkle with lemon juice.

Arrange spinach on serving plate. Top with chicken breast and sauce.

Serve with baked potato.

Recipe used with permission and provided by the Peanut Advisory Board.

Please note that some ingredients and brands may not be available in every store.

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