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| Herbed Lemon Chicken Recipe |
Category: Other / Poultry
Rating:
N/A
Servings: 4
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Ingredients
10 oz skinless boneless chicken breasts; cut into 1/4 thick slices
1 egg white; beaten
3 tablespoon plain dried bread crumbs
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon black pepper
2 teaspoon unsalted butter (see note)
2 teaspoon peanut oil
1/2 cup low-sodium chicken broth
2 tablespoon dry white wine
2 tablespoon fresh lemon juice
1 tablespoon rinsed drained capers
1 tablespoon minced fresh flat-leaf
1 parsley
1 lemon slices to garnish
Cooking Directions:
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
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.
poultry
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