Recipe - Herbed Lemon Chicken

10 ounce Skinless boneless chicken
breasts;cut into 1/4" thick
slices
1 Egg white; beaten
3 tablespoon Plain dried bread crumbs
One fourth teaspoon Dried thyme leaves
One fourth teaspoon Dried oregano leaves
One fourth teaspoon Salt
One fourth teaspoon Black pepper
2 teaspoon Unsalted butter (see note)
2 teaspoon Peanut oil
One half cup Lowsodium chicken broth
2 tablespoon Dry white wine
2 tablespoon Fresh lemon juice
1 tablespoon Rinsed drained capers
1 tablespoon Minced fresh flatleaf
Parsley
Lemon slices to garnish

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 gallonsize 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
mediumhigh heat 23 minutes, until reduced to about One half cup. Stir in
parsley; pour mixture over chicken. Serve garnished with lemon slices.

EACH SERVING PROVIDES: One half fat; 2 proteins; One fourth 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

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