Herbed lemon chicken Recipe

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Herbed lemon chicken

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Chicken, Fruits, Lemon, Poultry

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Ingredients:

10	oz	Skinless boneless chicken
		Breasts, cut into ? thick
		Slices
1		Egg white, beaten
3	tbsp	Plain dried bread crumbs
1/4	tsp	Dried thyme leaves
1/4	tsp	Dried oregano leaves
1/4	tsp	Salt
1/4	tsp	Black pepper
2	tsp	Unsalted butter (stick
		Margarine may be substituted
		Increase fat selection to 1
		And reduce optional calories
		To 15)
2	tsp	Peanut oil
1/2	cup	Low-sodium chicken broth
2	tbsp	(1 fl. oz.) dry white wine
2	tbsp	Fresh lemon juice
1	tbsp	Rinsed drained capers
1	tbsp	Minced fresh flat-leaf
		Parsley
		Lemon slices to garnish

Procedures:

1	In medium bowl, combine chicken and egg white, tossing well to coat thoroughly; set aside.
2	in gallon-size sealable plastic bag, combine bread crumbs, thyme, oregano, salt and pepper; seal bag and shake to blend.
3	Add 1 chicken slice; seal bag and shake to coat.
4	Place coated chicken slice on large plate; repeat, using remaining chicken slices.
5	in large skillet, heat butter and oil; when foam subsides, add coated chicken slices.
6	Cook 1 minute on each side, until golden brown and cooked through.
7	Transfer chicken to serving platter; keep warm.
8	to same skillet, add broth, wine, lemon juice and capers; cook over medium-high heat 2-3 minutes, until reduced to about ?cup.
9	Stir in parsley; pour mixture over chicken.
10	Serve garnished with lemon slices.
11	each serving provides: ?fat; 2 proteins; ?bread; 30 optional calories
12	per serving: 151 calories; 18g proteins; 5g fat; 5g carbohydrate; 27mg calcium; 301 mg sodium; 46mg cholesterol; 0g dietary fiber