| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Grains | Poultry | 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 (see note) |
| 2 | ts | Peanut oil |
| 1/2 | c | Low-sodium chicken broth |
| 2 | tb | Dry white wine |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Rinsed drained capers |
| 1 | tb | Minced fresh flat-leaf |
| Parsley | ||
| Lemon slices to garnish |
INSTRUCTIONS
submitted by: johanssen@matnet.com NOTE: stick margarine may be substituted; Increase fat selection to 1 And reduce optional calories To 15. 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 DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 10 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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