Title: Herbed Lemon Chicken
Categories: Poultry
Yield: 4 Servings

10 oz Skinless boneless chicken
-breasts;cut into 1/4" thick
-slices
1 Egg white; beaten
3 tb Plain dried bread crumbs
1/4 ts Dried thyme leaves
1/4 ts Dried oregano leaves
1/4 ts Salt
1/4 ts Black pepper
2 ts Unsalted butter (see note)
2 ts Peanut oil
1/2 c Low-sodium chicken broth
2 tb Dry white wine
2 tb Fresh lemon juice
1 tb Rinsed drained capers
1 tb Minced fresh flat-leaf
Parsley
Lemon slices to garnish

submitted by: johanssen@matnet.com
NOTE: stick margarine may be substituted; Increase fat selection to 1 And
reduce optional calories To 15.

In medium bowl, combine chicken and egg white, tossing well to coat
thoroughly; set aside.

In gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano,
salt and pepper; seal bag and shake to blend. Add 1 chicken slice; seal bag
and shake to coat. Place coated chicken slice on large plate; repeat, using
remaining chicken slices.

In large skillet, heat butter and oil; when foam subsides, add coated
chicken slices. Cook 1 minute on each side, until golden brown and cooked
through. Transfer chicken to serving platter; keep warm.

To same skillet, add broth, wine, lemon juice and capers; cook over
medium-high heat 2-3 minutes, until reduced to about 1/2 cup. Stir in
parsley; pour mixture over chicken. Serve garnished with lemon slices.

EACH SERVING PROVIDES: 1/2 fat; 2 proteins; 1/4 bread; 30 optional calories

PER SERVING: 151 calories; 18g proteins; 5g fat; 5g carbohydrate; 27mg
calcium; 301 mg sodium; 46mg cholesterol; 0g dietary fiber

DAVE

RECIPEINTERNET LIST SERVER

RECIPE ARCHIVE - 10 JUNE 1996

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.