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Herbed Chicken Piccata

Yield 4 servings

Ingredients

  • 2 tablespoons dry breadcrumbs
  • 1 teaspoon dried basil
  • 1 teaspoon grated lemon rind
  • 1/8 teaspoon pepper
  • 2 garlic cloves, minced
  • 4 (4-ounce) skinned, boned chicken breast halves
  • Cooking spray
  • 1 teaspoon margarine
  • 8 thin lemon slices
  • 1/4 cup low-salt chicken broth
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice

Nutrition Information

  • calories 160
  • caloriesfromfat 16 %
  • fat 2.9 g
  • satfat 0.6 g
  • monofat 0.8 g
  • polyfat 0.7 g
  • protein 27.3 g
  • carbohydrate 6.9 g
  • fiber 0.4 g
  • cholesterol 66 mg
  • iron 1.4 mg
  • sodium 115 mg
  • calcium 46 mg

How to Make It

  1. Combine first 5 ingredients in a shallow dish; set aside.

  2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of chicken with cooking spray; dredge chicken in breadcrumb mixture.

  3. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices to skillet; sauté 30 seconds. Add broth, parsley, and lemon juice; cook 1 minute. Spoon sauce over chicken.