Chicken Piccata

I never made Chicken Piccata before but know it is one of my daughter's favorites, so I thought I would give it a try.  Husband gave it an A+.   I found the recipe on Skinnytaste.com and made some minor alterations.

The leftover sauce would be great on fish for another day.

Chicken Piccata

1 lb. skinless breasts, fat trimmed.
2 large egg whites + 1 t. water (I used liquid egg whites, undiluted)
2/3 c. seasoned bread crumbs
olive oil spray
1 T. olive oil
Juice of 1 lemon, halves reserved
1/4 c. dry white wine
1/2 c. chicken broth
1 T. capers
salt and pepper

Cut the chicken into 4 cutlets. Place between 2 sheets of parchment paper or plastic wrap and pound out to 1/4 inch thick.

Sprinkle both sides with salt and pepper.

Put the egg whites in a shallow dish and the breadcrumbs in another dish.

Dip the cutlets in the egg white and then coat with the breadcrumbs.

Heat a saute pan to medium-low heat.

Spray a generous amount of olive oil spray on one side of the chicken and lay it in the pan oil side down.  Spray the top of the chicken generously to coat.  Cook 5 minutes or so per side until the chicken is cooked through.  Set aside.

For the sauce, over medium heat add the olive oil, lemon juice, wine, broth and reserved lemons, salt and pepper.  Boil over high heat until reduced in half, about 2 minutes.

Discard the lemon halves and add the capers.

Spoon the sauce over the chicken cutlet.

Garnish with a lemon slice and fresh parsley if you want to be fancy.

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4 WW freestyle points

T = tablespoon
c = cup
lb = pound