Pucker Up! Lemon Facts and a FREE Recipe

Here's Today's TRICK:

If you take a room temperature lemon, roll it under your palm to kind of squish it up, you'll get the maximum juice out of it before squeezing it.
Here's a TIP:

If you have a recipe that calls for lemon juice, go ahead and zest the lemon first (get the rind off with a zester tool). Or visa versa... if you have a recipe that calls for lemon zest, but not the juice, go ahead and juice it. Freeze either the zest or the juice. The next time you have a recipe calling for either, you've got it already in the freezer!
And Your RECIPE:

Lemon Chicken Piccata
Serves 4

4 (4- to 6-oz.) boneless, skinless chicken breast halves, flattened to about 1/4-inch (use a plastic bag and rolling pin)
Sea salt and freshly ground black pepper
1/3 cup flour
2 teaspoons finely grated lemon zest
1/2 teaspoon paprika
2 cloves garlic, pressed
1 tablespoon olive oil
1/4 cup fresh lemon juice
1/2 cup dry white wine (or use additional broth)
1/2 cup low sodium chicken broth
1 (14-oz.) can artichoke hearts, quartered or use equivalent frozen artichoke hearts

In a skillet, heat olive oil over medium high heat. Season flattened chicken with salt and black pepper. In a shallow dish (or dinner plate), combine flour, lemon zest and paprika. Mix well. Add chicken and turn to coat. Remove chicken from flour mixture and shake off excess flour.

To the hot oil, add the garlic. Add chicken and saute 2 minutes per side, until golden brown. Add lemon juice, wine and chicken broth and bring to a simmer. Simmer 5 minutes, until chicken is cooked through and sauce thickens. Add capers and simmer 1 minute to heat through, then serve.

Per Serving: 326 Calories; 6g Fat; 44g Protein; 17g Carbohydrate; 1g Dietary Fiber; 99mg Cholesterol; 470mg Sodium. Exchanges: 1/2 Grain(Starch); 5 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 7