Make a restaurant-quality meal in just 15 minutes.

Ingredients

• 2 chicken breasts (boneless, skinless)
• 1/4 cup whole wheat flour
• 1/3 cup no-salt chicken broth
• 1/4 cup water
• 1 or 2 lemons, juiced
• 1 teaspoon butter
• 1 large zucchini, sliced into rounds
• 1/4 cup parsley, torn
• 1 Tbsp pickled lupini beans (optional)

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Directions

1. Cut chicken in half lengthwise. On a hard surface, pound chicken into thin cutlets. Season flour with salt and pepper, and coat chicken (shake off any excess flour).
2. Heat 1 Tbsp olive oil in nonstick pan. Cook chicken for 8 minutes, flipping halfway. Remove from pan and set aside.
3. Add chicken broth, water, lemon juice, 1 Tbsp olive oil, and butter to pan. Stir until butter melts. Add zucchini, parsley, and beans (if using); cook 5 minutes. Add chicken to pan and cook 2 minutes.
4. Handy Hint: Serve with 1/2 cup of whole grain pasta or Arborio rice, if desired. Use pickled lupini beans instead of traditional capers for less salt and more fiber.

Nutrition Information