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Chicken Scallopini


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  • 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


Servings 4


Step 1

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.


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