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Friday, July 21, 2017

Chicken Scallopini


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

How to Make It:

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.

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