Herbed lemon chicken

Yield: 4 Servings

Measure Ingredient
10 ounces Skinless boneless chicken
\N \N Breasts,cut into 1/4\" thick
\N \N Slices
1 \N Egg white, beaten
3 tablespoons Plain dried bread crumbs
¼ teaspoon Dried thyme leaves
¼ teaspoon Dried oregano leaves
¼ teaspoon Salt
¼ teaspoon Black pepper
2 teaspoons Unsalted butter (stick
\N \N Margarine may be substituted
\N \N Increase fat selection to 1
\N \N And reduce optional calories
\N \N To 15)
2 teaspoons Peanut oil
½ cup Low-sodium chicken broth
2 tablespoons (1 fl. oz.) dry white wine
2 tablespoons Fresh lemon juice
1 tablespoon Rinsed drained capers
1 tablespoon Minced fresh flat-leaf
\N \N Parsley
\N \N Lemon slices to garnish

In medium bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.

In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag and shake to coat. Place coated chicken slice on large plate; repeat, using remaining chicken slices.

In large skillet, heat butter and oil; when foam subsides, add coated chicken slices. Cook 1 minute on each side, until golden brown and cooked through. Transfer chicken to serving platter; keep warm.

To same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about ½ cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices.

EACH SERVING PROVIDES: ½ fat; 2 proteins; ¼ bread; 30 optional calories

PER SERVING: 151 calories; 18g proteins; 5g fat; 5g carbohydrate; 27mg calcium; 301 mg sodium; 46mg cholesterol; 0g dietary fiber

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