This is a comforting chicken dish that could quickly become a household favorite. The lightly breaded scallopini is pan seared and served with a white wine, lemon caper sauce. Try it with warm orzo, tossed with tomatoes, zucchini, and fresh feta.
(adapted from Cooking Light) / Total time: 22 minutes / 4 servings
- 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-seasoned breadcrumbs (try Panko for extra crunch)
- Cooking spray
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup dry white wine
- 4 teaspoons capers
- 1 tablespoon 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 lemon juice and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
- Coat a large nonstick pan in cooking spray and heat over medium-high heat. Add chicken to the pan and cook 3 minutes on each side, or until the chicken is done. (done = browned and internal temp is at least 165F). Remove from the pan and keep warm (try putting chicken on a plate and covering with tinfoil).
- Add broth and wine to pan and cook 30 seconds. Remove from heat. Stir in capers and butter. Serve over chicken.
- 1 teaspoon olive oil
- 1 cup cherry tomatoes, halved
- 1 cup zucchini, chopped
- 2 garlic cloves, minced (time saver: use the jar)
- 1/2 tsp. Italian seasoning
- 1/4 cup crumbled feta cheese
- 3 cups hot cooked orzo
- 1/4 tsp salt
- Heat oil in a medium skillet over medium high heat.
- Add tomatoes, zucchini and garlic.
- Saute 2 minutes.
- Stir in seasoning and saute 1 minute or until zucchini is crisp-tender.
- Combine tomato mixture, orzo, salt, and feta and toss well.
- Serve with Chicken dish.