Chicken Scaloppini PointsPlus value: 6

By Kathy_S

Serve this with pasta and steamed broccoli. One of Al's favorites.

Make sure the pan and oil are hot for a beautifully browned and crisp crust - the chicken should hiss as it hits the pan.

I think this would be good with tomato sauce and cheese instead of the lemon sauce.

Ingredients

• 4 (6-oz) skinless, boneless chicken breasts
• melted butter
• 1/2 cup Italian-seasoned bread crumbs (I used Panko crumbs seasoned with Italian spice)
• 2 tsp olive oil, divided
• 1/2 cup chicken broth
• 1 tbsp fresh lemon juice

Preparation

Step 1

Pound chicken to 1/2-inch thickness. Combine breadcrumbs and seasoning in a shallow dish. Have melted butter in a bowl. Dip chicken in the butter then in the crumbs. Heat oil in a large non-stick skillet over medium-high heat. Add the chicken to the pan. Cook 3 minutes on each side until golden brown. Transfer to oven to keep warm.

Add broth and lemon juice to pan, stirring to loosen browned bits. Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup. Drizzle sauce over chicken.