Chicken Scallopini Recipe

Courtesy of: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001012593

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.

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

Ingredients

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

Preparation

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.

Nutritional Information

Calories:

206 (20% from fat)

Fat:

4.6g (sat 2.2g,mono 1.3g,poly 0.5g)

Protein:

29.2g

Carbohydrate:

7.7g

Fiber:

0.6g

Cholesterol:

76mg

Iron:

1.6mg

Sodium:

657mg

Calcium:

27mg