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The secret behind The South Beach Diet™ is the perfect blend of palette-pleasing foods and healthy ingredients. Enjoy sophisticated, gourmet dishes (some from Miami's top restaurants). And delight in a diet that incorporates the right carbs and fats — plus fresh, nutrient-rich ingredients.

Chicken Piccata

An Italian chicken recipe favorite is also a favorite on The South Beach Diet™. This chicken piccata recipe is easy, using spices like paprika, fresh parsley and the lovely and savory combination of lemon and capers. The chicken breasts are flattened slightly and sautéed in olive oil. The sauce, made up of sherry and margarine, is reduced a bit for an intense flavor boost, which finishes off this delicious, signature lemon and caper recipe. A simple and tasty Italian recipe that comes out spectacular! Try this delicious South Beach Diet™ chicken piccata today. It will soon become a staple chicken recipe in your home.

Serves 2

Ingredients
Note: Omit the brown rice, and this is a Phase 1 recipe.

3/4 pound whole skinless boneless chicken breast, halved lengthwise
2 tablespoons dry sherry
1 tablespoon capers
1 tablespoon extra virgin olive oil
2 tablespoons trans-free margarine
1/4 teaspoon paprika
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
Salt and pepper to taste

Instructions
Pound the chicken pieces to flatten them slightly. Season them with salt and pepper to taste. Heat an empty pan on high heat, then add the oil and one tablespoon of the margarine and allow that to get hot (but not smoking). Then carefully add the chicken, making sure the oil doesn't splatter. Doing this process will prevent the chicken from sticking. If you heat the oil and pan together, or if the pan isn't hot enough, the chicken will stick. Sauté the chicken pieces for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and cover it loosely to keep it warm.

Pour off any remaining fat and oil from the skillet. Return it to the stovetop and add the remaining 1 tablespoon margarine, the sherry, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, the paprika, and salt and pepper to taste, and spoon the sauce over the chicken. Serve with 1/2 cup brown rice per person.

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