Chicken Scallopini

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

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Nutritional Information

Amount per serving
  • 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

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

  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.
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