Chicken with Mint

  

Another winner winner chicken dinner from Patricia Well! I served it asparagus and bread.

Ingredients:

• 4 skinless chicken breast, pounded 1/4 inch thick
• 1/4 c mint, minced
• 3 TBSP olive oil
• Salt
• 1 c dry white wine
• 2 TBSP capers, drained 

Place chicken, mint and 2 TBSP olive oil in a shallow dish and toss to combine. Let marinate for 30 plus minutes.

In a large skillet heat 1 TBSP olive oil over med high heat. Add chicken, season with salt and cook 2 – 3 minutes, turn and cook 3 more minutes. Remove and cover with foil.

Add wine to skillet and capers and boil uncovered 2 – 3 minutes until reduced.

Drizzle sauce over chicken and serve.

Serves 4. 5 WW PP.

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