Chicken Scaloppine With Lemon Glaze

This is a wonderful low calorie meal. Tastes great served over rice pilaf. Make sure to cover the rice with the sauce as well.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 4  boneless chicken thighs
• 2  tablespoons  dijon  horseradish mustard
• 2  eggs
• 1 1⁄2 cups panko breadcrumbs, breading
• 2  tablespoons olive oil
• 1  teaspoon garlic powder
• 1  teaspoon  natures  seasoning

• Glaze

• 1  cup chicken broth
• 6  tablespoons lemon juice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon  garlic salt
• 4  lemon slices
• 2  tablespoons capers
•  fresh parsley

Directions

1. In a bowl whisk together mustard and eggs. Set aside.
2. In another bowl mix panko, garlic powder and natures seasoning.
3. Dip the thighs in egg/mustard mix (shake off excess) then coat well with crumb mix. Press crumbs into thigh to make sure it adheres.
4. Heat olive oil on medium in a skillet.
5. Add chicken and cook 5 minutes on each side or until done, then remove from skillet.
6. For glaze: in the same skillet, add broth, lemon juice, salt, garlic salt, and capers. Bring to a boil scraping any brown bits from the pan. Thicken with water and corn starch mixture if needed.
7. On a plate spoon rice pilaf. Add glaze to rice. Add chicken thigh and more glaze. Then top with fresh parsley & lemon slice.