In this classic chicken scaloppini recipe, chicken is pounded until thin serving, coated with breadcrumbs and lemon juice and then pan-seared a few minutes. The crisp, well-cooked breast complements fantastically the white wine sauce. Round out the meal with a side of pasta. Smart Recipes, American Recipes, Chicken Recipes, Recipes Chicken American Chicken Scaloppini Chicken Scaloppini Recipe | PT25M Serves 4 Ingredients: 4 Skinless, Boneless Chicken Breast Halves 2 Teaspoons Fresh Lemon Juice 0.25 Teaspoon Salt 0.25 Teaspoon Ground Black Pepper 0.33 Cup Italian-Seasoned Breadcrumbs 0 Cooking Spray 0.5 Cup Chicken Broth 0.25 Cup Dry White Wine 4 Teaspoons Capers 1 Tablespoon Butter Arrange each chicken breast half between 2 heavy-duty plastic wrap sheets and with a meat mallet, pound into ¼-inch thickness. Coat chicken breast halves with lemon juice and season with salt and black pepper. Then, coat chicken breast halves with breadcrumbs evenly. Grease a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken and cook for about 3 minutes per side or until desired doneness. Transfer chicken to a plate and cover with a piece of foil to keep warm. In the same skillet, add wine and broth and cook for about 30 seconds, stirring continuously. Remove from heat and immediately, stir in butter and capers. Pour caper mixture over chicken and serve.

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