- 4 nice size skinless chicken breasts, pounded to about 1/4"
- 2 teaspoons lemon juice (I squeeze it fresh but I suppose you could use the reconstituted stuff)
- Salt and pepper
- 1/3 cup Italian seasoned bread crumbs
- 2 tablespoons good olive oil
- 1/2 cup fat free chicken broth
- 1/4 cup good dry white wine (taste it first, use it in the recipe, then drink the rest)
- 4 teaspoons capers
- A good dollop of butter (I use Promise)
Put the chicken between two sheets of stout plastic wrap...whack them until they are about 1/4" thick. I have a meat mallet but you can use a heavy pan or rolling pin. Drench the chicken on both sides with the lemon juice and season it with salt and pepper. Dredge the chicken through the bread crumbs. Heat the oil in a good pan, add the chicken and cook it 'til it's browned and done, probably about three minutes a side or so. Take it out of the pan and keep it warm. Add the wine and the broth to the same pan and simmer for a minute or so, then stir in the capers and the butter. Pour it over the chicken...and you're livin' large! So good!