Chicken Scallopini

Yield: 4 servings
Source: Cooking Light April 2003


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


  1. 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.
  2. 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.
  3. Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter. (Serving size: 1 chicken breast half and 1 Tablespoon sauce)


Healthy Units: 4 per serving
Calories: 206; Protein: 29.2g; Carbohydrate: 7.7g; Iron: 1.6mg; Fat: 4.6g; Fiber: 0.6g; Sodium: 657mg; Cholesterol: 76 mg; Calcium: 27mg.

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