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Chicken Scallopini

Chicken Scallopini
Yield

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

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

Nutrition 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

How to Make It

  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.