Herbed lemon chicken

Yield: 4 Servings

Ingredients:

10 oz Skinless boneless chicken Breasts cut into 1/4" thick Slices
1 Egg white beaten
3 tb Plain dried bread crumbs
1/4 ts Dried thyme leaves
1/4 ts Dried oregano leaves
1/4 ts Salt
1/4 ts Black pepper
2 ts Unsalted butter (stick

Instructions:

Margarine may be substituted Increase fat selection to 1 And reduce optional calories To 15) 2 ts Peanut oil 1/2 c Low-sodium chicken broth 2 tb (1 fl. oz.) dry white wine 2 tb Fresh lemon juice 1 tb Rinsed drained capers 1 tb Minced fresh flat-leaf Parsley 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 1/2 cup. Stir in parsley; pour mixture over chicken. Serve garnished with lemon slices. EACH SERVING PROVIDES: 1/2 fat; 2 proteins; 1/4 bread; 30 optional calories PER SERVING: 151 calories; 18g proteins; 5g fat; 5g carbohydrate; 27mg calcium; 301 mg sodium; 46mg cholesterol; 0g dietary fiber