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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 2 |
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This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious. Ingredients:
4 (6 ounce) boneless skinless chicken breast halves |
4 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup italian seasoned breadcrumbs |
2 tablespoons olive oil |
1/2 cup reduced-sodium fat-free chicken broth |
1/2 cup dry white wine |
4 teaspoons capers |
1 tablespoon butter |
Directions:
1. Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
2. Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
3. Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
5. Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.
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