I got the recipe from the "Induction Legal Recipes" thread. It's a Dana Carpender one.
Here's one of my favorites:
Chicken Piccata (from Dana Carpender's book)
4 boneless, skinless chicken breasts
1/4 C olive oil
1 clove garlic, crushed
1 T lemon juice, or the juice of 1/2 lemon
1/2 C dry white wine
1 T capers, chopped
3 T fresh parsley, chopped
1. Place chicken on a large, heavy , zipper-lock bag and using a hammer or meat tenderizer, pound until it's 1/4 inch thick. Repeat with remaining chicken.
2. Heat oil in a large, heavy skillet over med-high heat. Add the chicken; if it doesn't all fit, cook in two batches keeping first batch warm while the other cooks. Cook chicken 3-4 min per side.
3. Remove chicken from pan. Add the garlic, lemon juice, wine and capers to the pan, stirring it around to get the tasty brown bits off the bottom. Boil the whole thing hard for about 1 min to reduce a little.
4. Put the chicken back in the pan for another min, sprinkle the parsley over it, and serve.
Yield 4 servings, each with 1 gram of carbs, trace of fiber and 29 grams of protein.
I found it a little bland, but then, I do have a chili-ravaged tongue. I think it would be nice on a hot summer's day with a glass of Pinot Grigio and a tossed salad.
Age 27, 5'11" M - ectomorphic build
Start (Oct 04) : 161, 16% BF
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