Herbed chicken piccata

Yield: 4 Servings

Measure Ingredient
2 tablespoons Dry bread crumbs
1 teaspoon Dried basil leaves
1 teaspoon Grated lemon rind
⅛ teaspoon Pepper
2 \N Garlic cloves; minced
4 \N Chickent breast halves; skinless and boneless
1 \N Cooking spray
1 teaspoon Margarine
8 slices Lemon; thinly sliced
¼ cup Low sodium chicken broth
2 tablespoons Fresh parsley, chopped
2 tablespoons Lemon juice

1. Combine first 5 ingredients in a shallow dish; set aside.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; flatten to ¼-inch thickness, using a meat mallet or rolling pin. Lightly coat both sides of the chicken with cooking spray, dredge chicken in breadcrumb mixture.

3. Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Ad chicken; cook 4 minutes on each side or until done. Remove chicken from skillet. Set aside; keep warm. Add lemon slices toskillet; saute 30 seconds. Add broth, parsley, and lemon juice, cook 1 minutes. Spoon sauce over chicken. Yield: 4 servings CAL:160; FAT:2.9g, PRO:27.3g,, CARB:6.9g; FIBER:0.4g; CHOL:66mg; IRON:1.4mg; SODIUM:115mg; CALC:46mg. Posted to MM-Recipes Digest V4 #189 by "Dick Smith" <sherwood@...> on Jul 21, 1997

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