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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Betty Crocker Ingredients:
4 boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken breasts |
1 egg white |
2 teaspoons water |
1/2 cup italian style breadcrumbs |
2 teaspoons olive oil |
1/2 cup reduced-sodium chicken broth |
1 tablespoon fresh lemon juice |
Directions:
1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
2. In shallow bowl, beat egg white and water with whisk.
3. Place breadcrumbs in another shallow bowl.
4. Dip chicken in egg mixture; coat with bread crumbs.
5. In 12-inch nonstick skillet, heat oil over medium-high heat.
6. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center.
7. Remove chicken from skillet; cover to keep warm.
8. Stir chicken broth and fresh lemon juice into skillet.
9. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup.
10. Drizzle about 1 tablespoon sauce over each chicken breast.
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