Chicken Scallopini

Betty Crocker

• Ready In: 50 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts or 1 1⁄2 lbs boneless skinless chicken breasts
• 1  egg white
• 2  teaspoons water
• 1⁄2 cup  Italian style breadcrumbs
• 2  teaspoons olive oil
• 1⁄2 cup reduced-sodium chicken broth
• 1  tablespoon fresh lemon juice

Directions

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
2. In shallow bowl, beat egg white and water with whisk.
3. Place breadcrumbs in another shallow bowl.
4. Dip chicken in egg mixture; coat with bread crumbs.
5. In 12-inch nonstick skillet, heat oil over medium-high heat.
6. Cook chicken in oil 6 to 8 minutes, turning once, until no longer pink in center.
7. Remove chicken from skillet; cover to keep warm.
8. Stir chicken broth and fresh lemon juice into skillet.
9. Increase heat to high; cook uncovered 2 to 3 minutes or until sauce is reduced to 1/3 cup.
10. Drizzle about 1 tablespoon sauce over each chicken breast.