Time 20m Yield 4 serving(s) Number Of Ingredients 7 Steps:
In saucepan, saute garlic in butter until transparent. Add olive oil and flour making a paste. Cook, stirring, until golden brown. Add chicken broth a little at a time, and then add lemon juice. Stir over medium heat until thickened. Add capers with juice. Serve over chicken or pork.
Time 20m Yield 2 Number Of Ingredients 8 Steps:
Combine the chicken broth and garlic in a small saucepan. Bring to a boil over high heat, then reduce the heat to medium to simmer. Stir in the artichoke hearts, lemon juice, and capers; simmer for 3 minutes. Whisk in the butter. In a separate dish, mix together the cornstarch and cold water. Stir the cornstarch mixture into the sauce and continue cooking until the sauce is thickened and bubbly, about 30 seconds.
Time 35m Yield 4-6 serving(s) Number Of Ingredients 7 Steps:
In a nonstick pan, sautee garlic in 1/2 teaspoon olive oil. Add wine, lemon juice and capers. Boil uncovered until liquid is reduced by half. Remove from heat. Rub fish with 1T oil on both sides. Place under broiler for about 3 minutes. Turn fish over and top with 1/2 C grated parmesan cheese. Broil until fish is opaque and flakes gently when touched with a fork. Cooking time will vary depending on thickness of fish. Serve fish on individual plates and top with sauce.
Time 50m Yield 8 servings. Number Of Ingredients 12 Steps:
Flatten chicken to 1/4-in. thickness. In a shallow dish, combine the egg substitute, 2 tablespoons wine, 2 tablespoons lemon juice, garlic and hot pepper sauce. In another shallow dish, combine the flour, Parmesan cheese, parsley and salt. Coat chicken with flour mixture, dip in egg substitute mixture, then coat again with flour mixture., In a large nonstick skillet, brown 4 chicken breast halves in 1-1/2 teaspoons oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain drippings. Repeat with remaining chicken and oil. Remove and keep warm., In the same pan, melt butter. Add the remaining wine and lemon juice. Bring to a boil. Boil, uncovered, until sauce is reduced by a fourth. Drizzle over chicken.
