Chicken Scallopini

Katherine Cobbs, Cooking Light APRIL 2003. Pounding the chicken breast halves to thin "scallops" cuts the cooking time in half but leaves the chicken moist and tender. If you don't have orzo, substitute rice in the side dish.

Yield: 4 servings ( Serving Size: 1 chicken breast half and 1 tablespoon sauce )
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  • 4 6-ounce skinless, boneless chicken breast halves
  • 2 teaspoon(s) fresh lemon juice
  • 1/4 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 1/3 cup(s) Italian-seasoned breadcrumbs
  • Cooking spray
  • 1/2 cup(s) fat-free, less-sodium chicken broth
  • 1/4 cup(s) dry white wine
  • 4 teaspoon(s) capers
  • 1 tablespoon(s) butter


  1. 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. 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. 3. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
June 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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