- 4 boneless, skinless chicken breasts
- 2 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup Italian-seasoned breadcrumbs
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 4 tsp capers
- 1 tbsp butter
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Brush chicken with lemon juice and sprinkle with salt and pepper. Dredge in breadcrumbs.
Heat skillet coated with Pam over medium-high heat. Add chicken; cook 3 minutes on each side or til 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.