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Sunday, February 6, 2011

Chicken Scaloppini

4 (6-ounce) skinless, boneless chicken breast halves
1 large egg white
2 teaspoons water
1/2 cup Italian-seasoned breadcrumbs
2 teaspoons olive oil, divided
1/2 cup chicken broth
1 tablespoon fresh lemon juice

1.  Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
2.  Combine egg white and water in a shallow dish, stirring with a whisk.  Place breadcrumbs in another shallow dish.  Dip each chicken breast half in egg mixture; dredge in breadcrumbs.
3.  Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.  Add half of chicken to pan.  Cook 3 minutes on each side until golden brown.  Transfer to a plate; cover and keep warm.  Repeat procedure with remaining oil and chicken.
4.  Add broth and lemon juice to pan, stirring to loosen browned bits.  Cook, uncovered, over high heat 2 to 3 minutes or until reduced to 1/3 cup.  Drizzle sauce over chicken.

Makes 4 servings