 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, then dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. The white wine sauce with capers complements the flavor of the lemon juice, and makes a great topping for wild rice. Ingredients:
4 (6-ounce) skinless, boneless chicken breast halves |
2 teaspoons fresh lemon juice |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup italian-seasoned breadcrumbs |
cooking spray |
1/2 cup fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
4 teaspoons capers |
1 tablespoon butter |
Directions:
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
3. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
|
|