Chicken Scallopini

This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious.

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Chicken Scallopini

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    (6 ounce) boneless skinless chicken breast halves

  • 4

    teaspoons fresh lemon juice

  • ¼

    teaspoon salt

  • ¼

    teaspoon black pepper

  • cup Italian seasoned breadcrumbs

  • 2

    tablespoons olive oil

  • ½

    cup reduced-sodium fat-free chicken broth

  • ½

    cup dry white wine

  • 4

    teaspoons capers

  • 1

    tablespoon butter

Directions

Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a Ziploc bag, set aside. Place two chicken breast halves into a Ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves. Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm. Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter. ~*~*~*~*~*~*~*~ REVIEWS: Great family pleaser!! Incredible! I didn't add capers because we were out and served this over spaghetti. It's the first thing I've cooked in 11 years that my super-taster husband has found more than merely edible, he actually likes it! Wish I could give this 10 stars! This dish is both delicious AND easy. The ratio of ingrefients is right-on. (I did add more capers because I LOVE them). Great dish that will please your family.


Nutrition

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