Pounding chicken thin allows this dish to cook quickly. The capers and white wine sauce pairs well with the lemon scented chicken. Delicious served over brown or wild rice and steamed veggies.
4 (6-oz) skinless, boneless chicken breasts
2 tsp fresh lemon juice
salt and black pepper, to taste
1/3 cup Italian-seasoned breadcrumbs
1/2 cup low-sodium chicken broth
1/4 cup dry white wine
4 tsp capers
1 Tbsp butter
1. Pound chicken breasts between 2 sheets of plastic wrap to a 1/4-inch thickness.
2. Brush chicken with lemon juice and sprinkle with salt and pepper as desired. Dredge chicken in breadcrumbs.
3. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan and cook 3 minutes on each side or until chicken is done. Remove from pan and keep warm.
4. Add broth and wine to pan, cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
Yield: 4 servings (206 calories, 4.6 g total fat, 2.2 g saturated fat, 29.2 g protein, 7.7 g carbohydrate, 0.6 g fiber, 76 mg cholesterol)
Cooking Light, April 2003