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.
Cooking Light APRIL 2003
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.
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