Rating: 4.5 stars
77 Ratings
  • 1 star values: 1
  • 2 star values: 3
  • 3 star values: 6
  • 4 star values: 14
  • 5 star values: 53

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.

Katherine Cobbs
Recipe by Cooking Light April 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

206 calories; calories from fat 20%; fat 4.6g; saturated fat 2.2g; mono fat 1.3g; poly fat 0.5g; protein 29.2g; carbohydrates 7.7g; fiber 0.6g; cholesterol 76mg; iron 1.6mg; sodium 657mg; calcium 27mg.
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