4 Servings 20 min Cook
1 Lb Chicken Breast
1 Tbsp Lemon Juice
1 Dash Salt
1 Dash Pepper
1/4 Tsp Garlic Powder
3 Tbsp Bread Crumbs
1 Extra large Egg
1 Spray , about 1/3 second Pam Cooking Spray
1 Tbsp Olive Oil
1 Tbsp Butter
1/2 Cup Chicken Broth
2 Fl oz White Wine
1 Fruit without seeds Lemons
1 Tbsp, drained Capers
Cut chicken into 4 cutlets.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick.
Add chicken to a plate and drizzle 1 tablespoon lemon juice over the chicken breasts.
Sprinkle both sides with a little salt, pepper, and garlic powder.
Place the bread crumbs on a plate.
In a shallow bowl, add the egg and beat well.
Dip each chicken breast first in the egg, then the bread crumbs.
In a large nonstick pan, spray a generous amount of olive oil spray.
Add olive oil, to heat.
Add the breaded chicken breasts.
Cover pan and cook chicken for 3 minutes.
Using a spatula, carefully turn over chicken, cover and cook for about 2 minutes more until chicken is cooked through.
Remove from pan and set aside while you make the sauce.
To make the sauce: In a small saucepan, melt butter.
Add chicken broth, wine, and lemon juice and a little salt and pepper.
Boil over medium-high heat until reduced in half, about 2 minutes.
Stir in capers.
To serve: add 1 chicken breast to each plate.
Divide sauce and spoon over each chicken breast.
Enjoy!
Recipe inspired by: http://www.
skinnykitchen.
com/recipes/chicken-piccata-made-skinny/
