Skinny Chicken Piccata

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Lemon juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Bread crumbs

  Dry, grated, plain

  3 tbsp or 20g

• Egg

  Whole, fresh eggs

  1 extra large or 56g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Butter

  Unsalted

  1 tbsp or 14g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Capers

  Canned

  1 tbsp, drained or 9g

Directions

1. Cut chicken into 4 cutlets. Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to ¼-inch thick. Add chicken to a plate and drizzle 1 tablespoon lemon juice over the chicken breasts. Sprinkle both sides with a little salt, pepper, and garlic powder.
2. Place the bread crumbs on a plate. In a shallow bowl, add the egg and beat well. Dip each chicken breast first in the egg, then the bread crumbs.
3. In a large nonstick pan, spray a generous amount of olive oil spray. Add olive oil, to heat. Add the breaded chicken breasts. Cover pan and cook chicken for 3 minutes. Using a spatula, carefully turn over chicken, cover and cook for about 2 minutes more until chicken is cooked through. Remove from pan and set aside while you make the sauce.
4. To make the sauce: In a small saucepan, melt butter. Add chicken broth, wine, and lemon juice and a little salt and pepper. Boil over medium-high heat until reduced in half, about 2 minutes. Stir in capers.
5. To serve: add 1 chicken breast to each plate. Divide sauce and spoon over each chicken breast. Enjoy!
6. Recipe inspired by: http://www.skinnykitchen.com/recipes/chicken-piccata-made-skinny/

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