A bright, lemon sauce flavors delicate chicken tenderloins in this quick dinner. White wine and capers add to the lemony sauce for a tangy treat that goes great with a side of spinach rice.
Flatten tenderloins to about 1/4- to 1/2-inch thick with the bottom of a heavy skillet or a meat bat. Heat butter in a large nonstick skillet over medium-high heat. Add the chicken and brown for 2 minutes per side. A meat thermometer should read 165 degrees Fahrenheit. Divide between 2 dinner plates and add the mushrooms and garlic to the skillet. Saute 2 minutes.
Spoon the mushrooms over the chicken. Add the white wine to the skillet, scraping up the brown bits in the bottom of the skillet. Mix the corn starch into the water and add to the skillet. Stir constantly until sauce is thick. Add the lemon juice and capers. Mix well and spoon sauce over chicken. Add parsley on top. Serve lemon wedges on the side.Per serving: 326 calories , 10.5 g fat , 142 mg cholesterol, 40.2 g protein, 6.5 g carbohydrates, 1 g fiber, 348 mg sodium.
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