From "Cooking Light" April 2003
- 4 (6 ounce) skinless, boneless chicken breast halves
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tp black pepper
- 1/3 cup Italian seasoned breadcrumbs (or try seasoned panko)
- Cooking spray
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 4 tsp capers
- 1 TBL butter
Place each chicken breast half between 2 sheets of heavy duty plastic wrap; pound to 1/4 inch thickness. 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.