Herbed lemon chicken

Main Ingredient: Poultry Chicken Lemon
Yield:

Herbed lemon chicken ingredients

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

Cooking Herbed lemon chicken

1. In medium bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
2. in gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend.
3. Add 1 chicken slice; seal bag and shake to coat.
4. Place coated chicken slice on large plate; repeat, using remaining chicken slices.
5. in large skillet, heat butter and oil; when foam subsides, add coated chicken slices.
6. Cook 1 minute on each side, until golden brown and cooked through.
7. Transfer chicken to serving platter; keep warm.
8. to same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about ½ cup. Stiri in parsley; pour mixture over chicken.
9. Serve garnished with lemon slices.
10. 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.