- 4 (6 oz) skinless, boneless chicken breast halves
- 2 Tbsp. fresh lemon juice
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1/3 cup Italian-seasoned breadcrumbs
- Cooking spray
- 1/2 cup fat-free, less sodium chicken broth
- 1/4 cup dry white wine
- 4 Tbsp. capers
- 1 Tbsp. light butter
Place each chicken breast between two sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat tenderizer or rolling pin. Brush chicken with lemon juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook about 3 minutes on each side or until chicken is done. Remove from pan and keep warm.
Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter. Enjoy!