Chicken Scallopini

Makes 4 servings

Pounding the chicken breasts halves to thin “scallops” cuts the cooking time in half but leaves the chicken moist and tender. If you don’t have orzo, substitute rice in the side dish.

ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

directions

Directions

1
1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
2
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.
3
3. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.