Delicious, easy and quick! I will definitely make this again--soon!
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.
More From Cooking Light
- Calories: 206
- Calories from fat: 20%
- Fat: 4.6g
- Saturated fat: 2.2g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.5g
- Protein: 29.2g
- Carbohydrate: 7.7g
- Fiber: 0.6g
- Cholesterol: 76mg
- Iron: 1.6mg
- Sodium: 657mg
- Calcium: 27mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note