Chicken Scallopini - cooking recipe

Ingredients

4 (6 ounce) boneless skinless chicken breast halves
4 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian seasoned breadcrumbs
2 tablespoons olive oil
1/2 cup reduced-sodium fat-free chicken broth
1/2 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Preparation

Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.