Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

sobota, 1 lutego 2014

Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!)

Time: 35 mins

Ingredients

• 4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
• 2 tablespoons Dijon mustard
• 1 large egg (you may need two)
• 1 cup dry breadcrumbs
• 1/4 teaspoon poultry seasoning (or to taste)
• 1/2 teaspoon garlic powder
• 1/4-1/2 teaspoon seasoning salt
• 1 -2 tablespoon olive oil (for frying)

Directions

• 1 In a small bowl or shallow dish whisk together mustard and eggs; set aside.
• 2 Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
• 3 Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
• 4 Heat the olive oil in a skillet over medium heat.
• 5 Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
• 6 For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
• 7 Add in lemon slices and parsley; mix to combine for about 1 minute.
• 8 Spoon the glaze/sauce over chicken.
• 9 Delicious!