Chicken Scallopini

Chicken Scallopini Recipe
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.

Yield:

4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 206
Caloriesfromfat 20 %
Fat 4.6 g
Satfat 2.2 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 29.2 g
Carbohydrate 7.7 g
Fiber 0.6 g
Cholesterol 76 mg
Iron 1.6 mg
Sodium 657 mg
Calcium 27 mg

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

Preparation

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.

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.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

Katherine Cobbs,

Cooking Light

April 2003
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