Chicken Piccata

By marinels

Weight Watchers Summer 2010
7 pp per serving

Ingredients

• 4 (6 oz.) skinless, boneless chicken breasts (thin)
• 1/2 tsp. black pepper
• 1/4 tsp. salt
• 1/2 cup egg substitute
• 1 cup italian-seasoned panko breadcrumbs
• 1 tbsp. olive oil, divided
• 1 tbsp. minced shallots
• 1/4 cup fat-free, less sodium chicken broth
• 2 tbsps. fresh lemon juice
• 1 tbsp. capers
• 2 tsps. chopped fresh parsley, divided

Preparation

Step 1

Sprinkle chicken evenly with pepper and salt, dip in egg substitute, and dredge in panko.
Heat 1 1/2 tsp. oil in a large nonstick skillet over medium-high heat. Add half of chicken, cook 3 mins. on each side or until done. Remove chicken from pan; keep warm. Repeat procedure with remaining 1 1/2 tsps. oil and chicken. Add shallots to pan; sauté 1 minute or until tender. Add broth, lemon juice, and capers. Increase heat to high and cook 1 minute. Stir in 1 tsp. parsley. Spoon sauce evenly over chicken. Sprinkle with remaining 1 tsp. parsley.