Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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 (stick
Margarine may be substituted
Increase fat selection to 1
And reduce optional calories
To 15)
2 ts Peanut oil
1/2 c Low-sodium chicken broth
2 tb (1 fl. oz.) dry white wine
2 tb Fresh lemon juice
1 tb Rinsed drained capers
1 tb Minced fresh flat-leaf
Parsley
Lemon slices to garnish

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

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