Chicken with Sun-Dried Tomatoes and Capers - 7g Carbs, 1g Fiber

4 boneless, skinless chicken breasts, about 4 to 6 oz each
1 1/2 Tbsp olive oil
Salt to taste
Freshly ground black pepper
Flour for dredging
1/2 cup low-sodium chicken broth
2 Tbsp lemon juice
1/2 cup sun-dried tomatoes, rehydrated and chopped
2 Tbsp capers
2 Tbsp chopped parsley

1. Lay the chicken between two pieces of waxed paper and flatten
each cutlet with the flat end of a mallet until thin.

2. Heat the olive oil in a large, non-stick skillet until hot. While
the oil is heating, season the chicken with salt and pepper and
dredge it in flour.

3. Sauté the chicken over high heat, about 3 minute on each side.
Remove to a warm platter and keep warm.

4. Quickly add the chicken broth to the pan and stir with a wooden
spoon to release any caramelized bits that may be stuck to the pan.

5. Add the tomatoes and cook until the broth has reduced by half.
Add the lemon juice and capers.

6. Pour the sauce over the chicken, sprinkle with parsley and serve.

Serving size: 1 chicken breast
Nutrition Facts:
231 Calories, 7g Total Fat, 1g Saturated Fat, 34g Protein,
7g Total Carbs, 1g Dietary Fiber, 271mg Sodium,
27% Calories from Fat, 61% Calories from Protein,
12% Calories from Carbs