Crispy Chicken with Dijon-Caper Sauce

By nurseliz

Ingredients

• 4 4 4 boneless, skinless chicken breasts-6 oz each
• to and pepper to taste
• 2 2 2 tbsp olive oil
• 3 3 3 egg whites, lightly beaten
• 1 1/2 1 1/2 1/2 cup breadcrumbs, preferably panko
• 1/4 1/4 1/4 cup grated parmesan
• 1 1 1 tbsp dried Italian seasonings
• 1/2 1/2 1/2 cup chicken stock
• 2 2 2 tbsp butter
• 1 1 1 tbsp dijon mustard
• 2 2 2 tbsp capers
• 1 of 1 lemon
• 1/4 1/4 1/4 cup chopped fresh parsley
• 1/4 chicken breasts with parchment papee or plastic wrap and, using a meat mallet or a heavy-bottomed pan, pound the chicken until it is uniformly 1/4 inch thick. Season with salt and pepper.
• to 3-4 2-3 to to the chicken to the pan and cook for 3-4 minutes on the first side before turning (the crust should be brown and crunchy) Cook for another 2-3 minutes, then transfer the chicken to a plate to rest,
• 395 395 395 calories

Details

Servings 4

Preparation

Step 1

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