Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4
4 teaspoons pine nuts, toasted
1 pound chicken breasts, skinless, boneless
2 tablespoons white flour
Cooking spray
¼ cup shallots, chopped
¼ cup roasted peppers, chopped
2 tablespoons capers, chopped
2 tablespoons black olives, pitted and sliced
1 cup orange juice
1 tablespoon lemon juice
1 cup chicken stock
A pinch of salt and black pepper
2 tablespoons parsley, chopped

  1. Pound chicken breasts into ½-inch thick pieces, add salt and pepper,
    dredge them in flour. Get a pan and heat over medium-high heat and
    grease with cooking spray.
  2. Add the chicken, cook for 2 minutes on each side and transfer to a
  3. Heat up the same pan over medium heat, add the shallots and the rest of
    the ingredients except the parsley, stir and sauté for 5 minutes.
  4. Return the chicken to the pan, cook everything for 8 minutes more,
    divide between plates, sprinkle the parsley on top and serve.
    NUTRITION: Calories 223 Fat 10g Fiber 5g Carbohydrates 15g Protein 8 g
    Smart Points: 6