Ingredients
16ozchicken breasts,skinless, all fat trimmed
black pepper,freshly ground
2egg whites,large
⅔cupwhole wheat dry bread crumbs,seasoned
1tbspolive spray
1tbspbutter,whipped
1lemon,juiced, lemon halves reserved
¼cupdry white wine
½cupreduced sodium chicken broth
1tbspcapers
lemon,Sliced, for serving
parsley leaves,fresh chopped for serving
Preparation
Cut chicken into 4 cutlets, then place cutlets between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick.
Sprinkle both sides with salt and pepper.
In a shallow plate, beat the egg whites and 1 teaspoon of water together.
Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
Heat a large saute pan over medium to medium-low heat.
Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
Spray the top of the chicken generously to coat and cook for 2 to 3 minutes on each side, until cooked through. Set aside.
For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper.
Boil over high heat for about 2 minutes or until it is reduced in half.
Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.
