Chicken Piccata

There is something about pounded out, flat, tender, fried chicken that just makes is so much more appealing than regular (boring) baked chicken! Chicken Piccata is a recipe that normally is deep fried, but in this recipe it is simply pan fried, and it had to much flavor! The lemony caper sauce is just the right topping for this simple entrée. And what can I say?  It is super pretty!

Servings: 4
Serving Size: 1 chicken breast
Points Plus: 5pp
Prep Time: 10 minutes
Cook Time: 10 minutes
Level of Difficulty: Easy

Ingredients
2 skinless chicken breasts, butterflied making four cutlets
2 T egg beaters
1/2 cup seasoned whole wheat dry bread crumbs
Olive oil spray
Juice of 1 lemon, lemon halves reserved
1/4 cup dry white wine
1/2 cup reduced sodium chicken broth
1 T capers
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Kosher salt + black pepper

Directions
Place each piece of chicken in a plastic zip lock bag and using a meat tenderizer, pound the chicken thin, to about 1/4 inch thick.  Sprinkle the chicken with kosher salt and pepper.

Pour your egg beaters and bread crumbs in two separate bowls. Dip each chicken breast first in the egg, then bread crumbs.

Heat a large non-stick pan over medium heat and spray with cooking spray. Cook the chicken for 2-3 minutes on each side, until cooked through. Set aside and cover with tin foil to keep warm.

To make the sauce, melt the butter in a small sauce pan. Add the lemon juice, wine, chicken broth and the reserved lemon halves, salt, and pepper. Boil over high heat until reduced in half, about 2 minutes. Toss the lemon halves, add the capers and serve one chicken cutlet on each plate. Spoon on the sauce and serve with a slice of lemon and a fresh parsley.

Tip
This is a great 'fried' chicken, even without the sauce! Try cooking your chicken with this method and using it to top a freshly tossed veggie salad!

Recipe adapted from Skinnytaste.