Tonight's recipe was simple, fresh and delicious. Its definitely a keeper and definitely one to make again. I had made this one other time but managed to forget to buy a lemon AND capers. Which without them seems like it's not scaloppini. FYI - you can substitute white wine vinegar for the lemon juice and green onions for the capers. I'm just sayin'.
Chicken Scaloppini
Courtesy of MyRecipes.com
Servings: 4
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| Photo courtesy of MyRecipes.com |
- 4 skinless, boneless chicken halves2 tsp fresh lemon juice
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/3 c Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 c fat-free, less sodium chicken broth
- 1/4 c dry white wine
- 4 tsp capers (I rinse mine)
- 1 T butter
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.
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.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.
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