(Lemon) Chicken Scallopini

My family really likes this, and it came from Cooking Light, so it's a healthy meal, too!

You can prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, or buy a package of thinly sliced chicken breast to save time. Dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. Watch the heat, if it's too high, even with the thinner breast, the outside will brown before it's completely cooked through. It's also good without the sauce.

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon 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 teaspoons capers
1 tablespoon butter

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with 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 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

* Note: I didn't brush the chicken with lemon juice, I actually poured a little in a bowl and dipped them in to fully coat. Also, to get a more lemony flavor, I added dried lemon peel (from the spice isle at the grocery store) to the breadcrumbs.