Categories: chicken, dinner

Ingredients

• 1/4 cup canola oil
• 1/3 cup finely crushed rice chex or dried breadcrumbs
• 1 tsp garlic powder
• 1 tsp Italian seasoning herb blend
• 1/4 tsp black pepper
• 4 (~6-oz each) boneless, skinless chicken breast cutlets
• 1 cup low-sodium chicken broth
• 3 tbls fresh lemon juice
• 1 tsp butter
• 2 tbls chopped fresh parsley
• 2 tbls capers, rinsed and drained
• Read more at http://www.aroundmyfamilytable.com/2014/01/chicken-scallopine/#bTW2Fjwlpk3KDopD.99

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Combine chex (or breadcrumbs), garlic powder, Italian seasoning, and pepper in a shallow dish; dredge chicken in breadcrumb mixture. Add chicken to pan and cook 3 minutes on each side or until done. Remove from pan; keep warm.

3. Drain off any excess oil from pan. Then add broth, juice,and butter to pan, scraping pan to loosen bits. Let simmer for a few minutes to reduce and thicken. Stir in parsley and capers. Serve chicken with sauce over the top. Garnish with lemon slices, if desired.

4. Read more at http://www.aroundmyfamilytable.com/2014/01/chicken-scallopine/#bTW2Fjwlpk3KDopD.99

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