Chicken Scallopini

This is taken from a Cooking Light recipe with a few minor changes. I love it because it is easy to prepare, takes few ingredients, looks lovely, and is truly delicious.

• Ready In: 28 mins
• Serves: 4
• Yields: 4 chicken breast halves

Ingredients

• 4 (6 ounce)  boneless skinless chicken breast halves
• 4  teaspoons fresh lemon juice
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄3 cup  Italian seasoned breadcrumbs
• 2  tablespoons olive oil
• 1⁄2 cup  reduced-sodium fat-free chicken broth
• 1⁄2 cup dry white wine
• 4  teaspoons capers
• 1  tablespoon butter

Directions

1. Add salt and pepper to breadcrumbs and stir together. Put breadcrumbs onto a dinner plate or into a ziploc bag, set aside.
2. Place two chicken breast halves into a ziploc bag, remove air, and seal; pound to 1/4-inch thickness using a meat mallet or rolling pin. Do the same with the other two breast halves.
3. Pour the lemon juice onto a dinner plate and coat both sides of chicken with juice. Dredge chicken in breadcrumbs.
4. Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 3-4 minutes on each side or until chicken is done. Remove from pan; keep warm.
5. Add broth and wine to pan, and cook two minutes, stirring constantly. Remove from heat. Stir in capers and butter.